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
- 1/4 cup vegan sour cream
- 3 tbsp vegan butter
- 1/8 tsp black pepper
- 1/4-1/2 tsp salt
- 2 oz vegan cheddar cheese, grated
- 1/2 vidalia onion
- 1 cup water
- 3-5 tbsp vegan butter
- Vegan sour cream
Preparation
Mix dough ingredients and knead until smooth
Let dough rest for 30 minutes to relax
Boil potatoes in water until soft, then drain and mash
Combine mashed potatoes with almond milk, vegan sour cream, vegan butter, black pepper, salt, grated vegan cheddar cheese, and sautéed onion
Roll out dough and cut into circles
Place filling in each dough circle, fold over, and seal edges
Boil pierogi in water until they float to the surface
Pan-fry boiled pierogi in vegan butter until golden brown
Serve with vegan sour cream on the side
