Vegan Potato Pierogi

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 30 Pierogi
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Filling -
  • Peel and cut potatoes into small pieces. Cover with water and cook until easily pierced with a fork. Drain (reserving 1 cup water for dough) and mash well. I use a potato rice.
  • Meanwhile sautee onion in oil for about 7 minutes over meadium heat. Once onions are done, combine salt pepper, potatoes and onions and mix well. You can add a bit of well drained sauerkraut if you would like.
  • To Make Dough:
  • Combine flour, salt, oil and reserved water in large bowl, and mix until dough forms a ball. If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
  • Put it all together!
  • Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
  • Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
  • If you want to pan fry them, can a "healthy" pat of vegan butter to a pan, wait for it to melt and them fry on each side until golden.
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