Tofu Pierogis
From: turtledove

Approved by my polish boyfriend!

SERVES 32

dough

• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking powder
• 1 1/4 cups warm water

filling

• 16 ounces firm tofu, drained,pressed,crumbled
• sugar
• 1 pinch salt
• oil or margarine (for frying)

In a food processor add all dry ingredient and pulse.

slowly add all liquids while pulsing for 1 minute.

Dump dough out onto clean surface and knead for 5 minutes.

Wrap dough in saran wrap and chill for 2 hours.

In a bowl crumble tofu add pinch of salt & sugar till desired sweetness (I like them pretty sweet).

roll out dough into 1/8 inch thick sheets, a pasta roller comes in handy for this. I use a pint glass to cut out circles but I think it's about 4 inch diameter.

Place 1 tablespoon filling in center of circle. wet edges with water and pinch together forming a half circle.

In a large pot gently slide them into boiling water for 5 min or until they float. you can eat them right after boiling or saute till crispy in oil or margarine, which is the way we like them.