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
- 1 cup water
- 3-5 tbsp vegan butter for pan-frying
- Vegan sour cream for serving
Preparation
Mix dough ingredients together and knead until smooth and elastic
Let the dough rest for about 30 minutes covered
Boil potatoes until soft, then drain and mash them
Combine mashed potatoes with almond milk, vegan sour cream, 3 tbsp vegan butter, black pepper, salt, grated vegan cheddar cheese, and chopped vidalia onion to make the filling
Roll out the dough on a floured surface and cut into circles using a glass or cutter
Place a spoonful of filling in the center of each dough circle, fold over, and seal the edges by pressing with a fork
Bring a pot of water to a boil and cook pierogi until they float to the top, about 3-5 minutes
Optionally, pan-fry the boiled pierogi in 3-5 tbsp vegan butter until golden brown
Serve hot with additional vegan sour cream
