Tofu Pierogies - Vegan - cooking recipe

Ingredients

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 (for frying) or margarine (for frying)

Preparation

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.