Vegan Pierogi with Potato and Cheddar
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 together, knead until smooth, and let rest for about 30 minutes to allow gluten to develop
Boil potatoes until soft, then mash with almond milk, vegan sour cream, vegan butter, black pepper, salt, and grated vegan cheddar cheese; separately, sauté the onion until soft and mix into the potato filling
Roll out the dough on a floured surface, cut into circles using a cookie cutter or glass, place a spoonful of filling in the center of each circle, fold over, and seal the edges by pressing with a fork or pinching
Bring a large pot of salted water to a boil, add pierogi in batches, and cook until they float to the surface, about 3-5 minutes; then, in a skillet, pan-fry in vegan butter until golden brown on both sides
Serve the pierogi hot, optionally with additional vegan sour cream for dipping
