Basic Pierogi Dough

1 cup of whole wheat bread flour, sifted

1 cup of unbleached white flour

¾ teaspoon salt

2/3 cup of cold water

Sesame or sunflower seed oil for frying the stuffed pierogies (optional)

Place the flour and salt in a bowl and mix thoroughly. Slowly pour in the water and form into a spongy dough. Knead the dough for about 10 minutes until the dough has the consistency of an earlobe. Let it stand for approximately 20 to 30 minutes. Then roll the dough, stretching it a little more with each roll until it is almost paper-thin.

Cut out square or round pieces and add filling into the center of each square or circle, fold the dough around the filling and firmly seal the dough. Then steam or boil the pierogi for 5 – 7 minutes. Serve immediately or fry the steamed/boiled pierogi in a small amount of oil until golden brown and serve warm.

Ramp Filling

4 cups ramps, finely sliced

1 lb seitan, minced (or: minced tempeh marinated in soysauce/tamari, raw onions, shiitake and water)

1 cup napa cabbage, finely shredded

½ cup mushrooms, diced (optional)

3 - 4 tablespoons toasted sesame oil

pinch of sea salt

soy sauce or tamari to taste (optional)

2 - 3 teaspoons ginger, finely minced (optional)

Sautee the ramps, Napa cabbage and mushrooms in a small amount of oil with a pinch of salt. Simmer until soft, then mix the seitan in. Depending on how well or strong the seitan is seasoned, you may or may not wish to add soy sauce or tamari and ginger juice towards the end of cooking.

If the pierogi are served with a dipping sauce or in broth, the filling may be mild to moderate in taste.