The picture looks like it's from a 70's cookbook, but the pierogi were good.
I wanted to use the leftover mashed potatoes from last night, so I dressed them up a bit with some more chives, shredded soy cheddar cheese, and red pepper flakes and made the following simple pierogi dough:
- 2 cups of all-purpose flour
- 1/2 cup water
- 1 egg (equivalent) of Ener-G Egg Replacer
- 1 tsp. salt
- 1 Tbsp. Tofutti Sour Supreme (or oil)
Boil pierogi in water until they float (3-4 minutes for mine), remove with strainer, and place into lightly oiled skillet over medium heat, turning once to brown both sides. Drain on paper towels before serving.
These were crispy and great on their own, but could be served with sauerkraut, applesauce, Sour Supreme, crispy fried onions, or sauteed mushrooms.