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
Additional
- 1 cup water
- 3-5 tbsp vegan butter
- Vegan sour cream
Preparation
Mix dough ingredients together, knead until smooth, and let rest for 30 minutes
Boil potatoes until soft, mash with almond milk, vegan sour cream, 3 tbsp vegan butter, black pepper, salt, and grated vegan cheddar cheese; sauté the onion and add to filling or use separately
Roll out dough and cut into circles; place filling in each, fold, and seal edges
Boil pierogi in water until they float to the surface
Pan-fry boiled pierogi in 3-5 tbsp vegan butter until golden brown
Serve with vegan sour cream
