Recipes - Homemade Pierogi with Cheese and Mushrooms
-
Lactose Free
-
min
total time -
40 min min
preparation -
25 min min
cook -
4
portions
Ingredients
Dough
250 g all-purpose flour
125 g plant based butter
10 g fresh yeast
2 tbsp unsweetened soy yogurt
2 tbsp ground flax seed
6 tbsp lukewarm water
1 tsp salt
Filling
2 cups Portobello mushrooms cut into small cubes
1 and 1/2 package Tudlee Block Original
1 onion
salt
Instructions
In a small cup, mix together the lukewarm water and the flax seed. Set this mixture aside for 10 minutes. Grab a large bowl, add in the flour and salt, mix until well combined and crumble in the fresh yeast. Melt the plant based butter and add it in the mixture. It should be lukewarm, not hot. Mix it until well combined. Next, add in the yogurt and flax seed mixture. Gently mix it to combine and set it aside for 45 minutes.
In the meantime, finely cut the onions and caramelize them. Add in the mushrooms, and salt and black pepper to taste. Grate the cheese and add it to the onion and mushroom mixture.
Flour a clean work surface. Once the dough has chilled, roll it out and add the filling. Bake it in the oven preheated to 170°C for 25 minutes. Enjoy!
