Vegan Pierogi with Vidalia Onion and Potatoes
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup warm water
- 3 tbsp olive oil
- 1/4 tsp salt
Filling
- 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
Preparation
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 and continuously stir and check on them 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.
Knead for about 10 minutes until a smooth dough is formed. If the dough feels dry, add 1 tablespoon of water.
Form the dough into a ball and let it rest for 15-20 minutes, covered to prevent drying out.
Drain the cooked potatoes.
Add the rest of the filling ingredients except the vegan cheese and mash the potatoes until fluffy.
Once the potatoes are cooled, add the vegan cheese and mix to distribute evenly.
Cut the rested dough in half and roll each piece out to about 1/4 inch thick.
Use a mason jar lid, biscuit cutter, or glass to cut the dough into circles, about 5-6 inches or smaller if preferred.
Spoon about 2-3 teaspoons of filling into each circle.
Run a bit of water around the edge to help seal and fold it over.
Boil the assembled pierogi in salted water until they float to the surface
Pan-fry in vegan butter until golden brown
Serve with vegan sour cream
