MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote
Categories: Pasta, Polish
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
1 1/2 lb Yukon Gold potatoes
Salt
Black pepper; freshly ground
2 tb Olive oil
1 sm Onion; diced

MMMMM---------------------------DOUGH--------------------------------
3 c All-purpose flour
1 c Water
1 tb Olive oil
1 ts Salt

MMMMM--------------------------CABBAGE-------------------------------
2 tb Olive oil
1/2 sm Savoy cabbage;
- cored, thinly sliced
Salt
Black pepper; freshly ground
1 1/2 c Pear & Dried Plum Compote
- (separate recipe)

Filling:

Peel the potatoes and cut them into 2" chunks. Place in a large pot
with cold salted water to cover. Bring to a boil over medium-high
heat and cook the potatoes until tender, about 20 minutes. Drain and
mash, then season to taste with salt & pepper and set aside.

Heat the olive oil in a medium-sized skillet over medium heat. Add the
onions, cover, and cook until softened, about 5 minutes. Add the
onion to the potatoes and set aside to cool completely.

Dough:

Place the flour in a large bowl and make a well in the center. Add the
water, olive oil, and salt, and mix until combined. Knead until
smooth, then divide the dough in half.

On a floured surface, roll out one piece of the dough into a rectangle
about 1/8" thick. Cut into 4" wide strips, then cut crosswise to make
4" squares.

To Assemble:

Place a heaping 1 tb filling on one half of each dough square.
Moisten the edges and fold over into triangles. To seal, press the
edges together with your fingers or the tines of a fork. Repeat with
the remaining dough and filling.

Bring a large pot of salted water to a boil over high heat. Working in
batches, cook the pierogi until they float, 2 to 3 minutes. Drain
well and transfer to a plate. Repeat until all of the pierogi are
cooked.

Cabbage:

Heat 1 tb olive oil in a large skillet over medium heat. Add the
cabbage and salt & pepper to taste. Cook, stirring occasionally,
until tender, 8 to 10 minutes. Keep warm.

To Fry The Pierogi:

Heat the remaining 1 tb olive oil in a large non-stick skillet over
medium heat. Working in batches, cook the pierogi until lightly
browned on both sides, about 3 minutes total.

To Serve:

Arrange the cabbage on a serving platter and top with the pierogi.
Serve with the compote on the side.

Recipe by Vegan Planet by Robin Robertson

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