{"id":124,"date":"2009-09-07T20:07:15","date_gmt":"2009-09-08T00:07:15","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=124"},"modified":"2021-02-20T16:54:34","modified_gmt":"2021-02-20T21:54:34","slug":"whole-wheat-pierogi","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/whole-wheat-pierogi\/","title":{"rendered":"Whole Wheat Pierogi"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\nIngredients<\/u>\n

\nFilling<\/i>\n

\n
    \n
  • \n 5 lbs red potatoes\n <\/li>\n
  • \n 2 lbs onions chopped\n <\/li>\n
  • \n 1\/4 cup canola oil\n <\/li>\n
  • \n 1 head of red cabbage\n <\/li>\n
  • \n Salt\n <\/li>\n <\/li>\n
  • \n Pepper\n <\/li>\n<\/ul>\n

    \nDough<\/i>\n

    \n
      \n
    • \n 2 cups all purpose flour\n <\/li>\n
    • \n 2 cups white whole wheat flour\n <\/li>\n
    • \n 2 tsp salt\n <\/li>\n
    • \n 2 TBSP canola oil\n <\/li>\n
    • \n 2 TBSP non-fat yogurt\n <\/li>\n
    • \n 1 cup warm water\n <\/li>\n<\/ul>\n

      \nDirections for filling<\/u>\n

      \n
        \n
      1. \n Boil potatoes and cabbage until tender.\n <\/li>\n
      2. \n Remove skins of potato and mash.\n <\/li>\n
      3. \n Blend cabbage in food processor and combine with potatoes.\n <\/li>\n
      4. \n In a pan cook onions on medium heat with oil until tender.\n <\/li>\n
      5. \n Combine onions with potato and cabbage.\n <\/li>\n
      6. \n Season with salt and pepper.\n <\/li>\n<\/ol>\n\n\n\n
        \"\"<\/figure><\/div>\n\n\n\nDirections for Dough<\/u>\n

        \n
          \n
        1. \n Mix water, canola oil, salt, and non-fat yogurt in a large bowl.\n <\/li>\n
        2. \n Mix in white whole wheat flour.\n <\/li>\n
        3. \n With your hands knead in the remainder of the flour.\n <\/li>\n
        4. \n Continue needing for 5 minutes.\n <\/li>\n<\/ol>\n

          \nDirections for Assembly<\/u>\n
          \n
            \n
          1. \n Roll out half of the dough in a large circle 1\/16 inch thick.\n <\/li>\n
          2. \n Place filling in a row spaced. See below for spacing.\n <\/li>\n\n\n\n
            \"\"<\/figure><\/div>\n\n\n\n
          3. \n Fold dough over filling and press together all sides making sure filling is completely sealed in.\n<\/li>\n
          4. \n Cut out individual pierogies.\n<\/li>\n\n\n\n
            • \"\"<\/figure><\/li>
            • \"\"<\/figure><\/li>
            • \"\"<\/figure><\/li><\/ul><\/figure>\n\n\n\n
            • \n Boil in salted water for 15 minutes.\n<\/li>\n
            • \n Freezing a pierogi is easy. Just place them on a cookie sheet separately. Doing so, will allow them to freeze separately and prevent them from sticking together in a frozen mess. A day later, combine them into a freezer bag.\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Ingredients Filling 5 lbs red potatoes 2 lbs onions chopped 1\/4 cup canola oil 1 head of red cabbage Salt Pepper Dough 2 cups all … <\/p>\n","protected":false},"author":1,"featured_media":125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[162,13,121],"tags":[20,19,8],"class_list":["post-124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-polish","category-recipes","category-vegetarian","tag-main-dish","tag-polish","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/124"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/125"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}