Sauerkraut Pierogies

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   ["Mix flour and salt together. In a blender, whiz tofu until smooth. Add sour cream. Add water to the tofu. Add wet ingredients to the dry, adding extra water as necessary to get the dough to hold together. It should be sticky. Let the dough stand in a bowl for at least 1/2 and hour and cover the bowl with a plate or inverted bowl.", "Meanwhile (or another day!), rinse the sauerkraut twice: once in warm water and once in cold water. Dice onions. Heat oil in medium pot. Add onions and fry over medium heat until opaque and sweet. Add sauerkraut and salt to taste and cook covered for 15 minutes, stirring occasionally.", "To assemble:", "Bring a large pot of water to a rolling boil.", "Roll the dough on a very well floured surface to 1/16"" thickness. Cut out the circles between 3"" and 4"" and make sure the dough is still about 1/16 "" thick. If it is not, roll out the individual circles separately (or stretch them out by hand).", "Add a tablespoon of filling to the center of each one. Using your index finger, dip it into warm water and coat the edge of half the pierogi circle with water. Take the opposite dough edge and fold and stretch it over to the wet edge. Pick up the pierogi and with your fingers seal the edges tightly together. Make sure no filling is on the sealing edge. Dip the surface in flour before placing into the water.", "Once a batch is finished place carefully in the rapidly boiling water. Total boiling time is about 5 minutes. Transfer to a cookie sheet to cool and brush with oil or melted butter."]

* Per serving · 4 servings · Values may vary.

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