Have you guys ever had pierogi? I used to enjoy them all the time before I went vegan. They are a Polish dumpling and they are delicious. I stuffed these with potato and vegan cheddar but there are many delicious combinations you can put in there! Either way you are sure to love these dumplings.
Making pierogi is a bit time consuming but extremely worth it. I have only seen vegan pierogi once and they were frozen and not all too great. The dough is usually made with eggs but can easily be omitted. You can enjoy your pierogi after they have been boiled. But I think they are even better if you pan fry them in vegan butter after.
These can be frozen as well. If you would like to freeze them make them but do not cook them. Lay them on a baking sheet, allow to freeze for an hour and then place into container. I usually eat pierogi with caramelized onions and vegan sour cream but another popular topping is sauerkraut!
3 cups all purpose flour
1 cup warm water
3 tbsp olive oil
1/4 tsp salt
3 russet potatoes
1/3 cup almond milk (or any non-dairy milk)
1/4 cup vegan sour cream
3 tbsp vegan butter
1/8 tsp black pepper
1/4-1/2 tsp salt (or to taste)
2 oz vegan cheddar cheese, grated
1/2 vidalia onion
1 cup water
3-5 tbsp vegan butter for pan-frying
Vegan sour cream for serving
- Peel and chop the potatoes.
- Thinly slice the onions.
- In a pot with boiling water add the potatoes and cook for 20-30 minutes until fork tender.
- To caramelize the onions add 1 cup of water into a pan. Add the onions and continuously stir and check on them. Do this at a very low heat.
- Prepare dough by adding all ingredients into a bowl and using a fork to lightly combine dough together.
- Once a shaggy dough has formed, spill it out onto a clean surface and begin to knead with hands.
- This will take about 10 minutes and work until a smooth dough is formed. If the dough feels a little dry add in 1 tbsp of water.
- Once you can form it into a ball let it rest for 15-20 minutes. Cover it while it rests so it doesn’t dry out.
- The potatoes should now be done and you can add drain them.
- Add in the rest of the filling ingredients except the vegan cheese and mash the potatoes. Get it as fluffy and mashed as possible.
- Once the potatoes are cooled down you can then add in the vegan cheese. Mix to distribute it evenly.
- The dough should now be ready to be rolled out. I like to cut it in half and work with it in two pieces.
- Roll it out to about 1/4 inch thick and then use a mason jar lid, biscuit cutter or glass to cut it into circles. I made very big pierogies about 5-6 inches around. You can make them smaller at around 3 inches if you prefer.
- Then take a circle and spoon in about 2-3 tsp of filling.
- Take a bit of water and run it around the edge to help seal it and fold it over.
- Using your hands and fingers seal the pierogi nice and tight so it does not open up while cooking.
- Cook the pierogies in salted boiling water for 3-5 minutes. They will float to the top when they are done.
- Then if you would like pan-fry in a tbsp of vegan butter. I like to use the same pan that I caramelized the onion in so that way it gets some of the flavor. I usually do 1 tbsp of butter for every 5 pierogies.
- Once they turn golden and crispy they are ready to be eaten! Allow to cool for 1-2 minutes so you don’t burn your mouth and enjoy!
Makes 15 big pierogi or 25-30 smaller ones.
You will most likely have leftover filling.
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