Vegan Potato and Cheddar Pierogi
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
Pan-frying
- 3-5 tbsp vegan butter
Serving
- Vegan sour cream
Preparation
Mix the dough ingredients: 3 cups all purpose flour, 1 cup warm water, 3 tbsp olive oil, and 1/4 tsp salt. Knead until smooth and elastic, then let rest for 30 minutes covered.
For the filling, boil 3 russet potatoes in 1 cup water until tender, about 15-20 minutes. Drain and mash with 1/3 cup almond milk, 1/4 cup vegan sour cream, 3 tbsp vegan butter, 1/8 tsp black pepper, 1/4-1/2 tsp salt, 2 oz grated vegan cheddar cheese, and 1/2 vidalia onion
Roll out the dough on a floured surface to about 1/8 inch thick and cut into circles using a round cutter or glass.
Place a spoonful of filling in the center of each dough circle, fold over to form a half-moon shape, and press the edges to seal.
Pan-fry the pierogi in 3-5 tbsp vegan butter over medium heat until golden brown on both sides, about 3-5 minutes per side.
Serve the pierogi hot with vegan sour cream.
