Delicious Vegan 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
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. Add the onions and continuously stir and check on them. Do this 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
This will take about 10 minutes and work until a smooth dough is formed. If the dough feels a little dry add in 1 tbsp of water
Once you can form it into a ball let it rest for 15-20 minutes. Cover it while it rests so it doesn’t dry out
The potatoes should now be done and you can add drain them
Add in the rest of the filling ingredients except the vegan cheese and mash the potatoes. Get it as fluffy and mashed as possible
Once the potatoes are cooled down you can then add in the vegan cheese. Mix to distribute it evenly
The dough should now be ready to be rolled out. I like to cut it in half and work with it in two pieces
Roll it out to about 1/4 inch thick and then use a mason jar lid, biscuit cutter or glass to cut it into circles. I made very big pierogies about 5-6 inches around. You can make them smaller at around 3 inches if you prefer
Then take a circle and spoon in about 2-3 tsp of filling
Take a bit of water and run it around the edge to help seal it and fold it over
Using your hands and fingers seal the pierogi nice and tight so it does not open up while cooking
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