Vegan Pierogi Stuffed 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
Make the dough by combining flour, warm water, olive oil, and salt. Knead until smooth and let rest for 30 minutes.
Prepare the filling: Boil the potatoes in water until soft, then mash with almond milk, vegan sour cream, vegan butter, black pepper, salt, grated vegan cheddar cheese, and finely chopped vidalia onion.
Roll out the dough on a floured surface and cut into circles using a cookie cutter or glass.
Place a spoonful of filling in the center of each dough circle, fold over, and seal the edges by pressing with a fork.
Pan-fry the pierogi in vegan butter over medium heat until golden brown on both sides.
Serve hot with vegan sour cream.
