100. "Russian pierogi with scratchings" 

In the 100th episode of the Atelier of Taste, we're revealing our vegan and gluten-free pierogi with scratchings recipe.
Recipe:
Time: 2h 30 min
Amount: about 60-80 pierogi
Ingredients - stuffing:
1 kg steamed floury potatoes
300 g natural tofu
4 large Chinese cabbage leafs (only the thick, white, middle part of the leafs): about 200 g - cabbage together with powdered asafoetida replaces about 2 onions
1 teaspoon asafoetida
60 ml sunflower oil
juice from 1 lemon
3 tablespoons herbal pepper
2 tablespoons dried marjoram
2-3 teaspoons salt
1/2 teaspoon black pepper
Dough:
1 glass rice flour
1 glass potato flour
1 glass buckwheat flour
1/2 teaspoon of salt
1.5 glass boiling water
2 tablespoons sunflower oil
Scratchings:
1/2 block smoked tofu
1 teaspoon tamari soy sauce
50 ml sunflower oil
Instructions: Stuffing:
Steam the peeled potatoes and once they're cooked, let them cool. Grind or press the tofu and drizzle it with lemon juice. Mix it thoroughly and put it aside.
Press or grind the cooled potatoes and put them aside. Dice the Chinese cabbage finely, as you do with onion. Put it on hot oil and fry for several minutes with 1 teaspoon of salt so that it becomes transparent faster. Near the end of the frying, sprinkle it with asafoetida, mix it and fry for 1-2 minutes. Add herbal pepper, black pepper and dried marjoram. Fry for another 30 seconds so that the aroma of the seasonings intensifies.
If the seasonings absorb all the oil, you can add a little more. Add the soured tofu and the rest of the salt. Mix it thoroughly and fry for about 2 minutes. Add the contents of the pan to the potatoes and mix it thoroughly. Taste the stuffing. If it is necessary, add a little more salt or pepper as its flavour should be intense.
Dough:
Mix all the flours with salt and put 3/4 glass aside. Put it in a mixer. Pour water over it and stir or mix it thoroughly to get a very thick, sticky dough. Put it aside for 5-10 minutes so that it cools a little.