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
- 3-5 tbsp vegan butter for pan-frying
- Vegan sour cream for serving
Preparation
Mix dough ingredients and knead until smooth
Let dough rest for 30 minutes
Boil potatoes until soft, then mash with almond milk, vegan sour cream, vegan butter, black pepper, salt, and grated vegan cheddar cheese
Sauté chopped vidalia onion in water or vegan butter until soft, then mix into the potato filling
Roll out the dough and cut into circles
Place filling in each circle, fold, and seal edges
Boil the pierogi in salted water until they float
Pan-fry in vegan butter until golden brown
Serve with vegan sour cream
