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, then let rest for 30 minutes
Boil potatoes until soft, mash with almond milk, vegan sour cream, vegan butter, black pepper, salt, grated vegan cheddar, and chopped onion to make the filling
Roll out dough and cut into circles
Place filling in each dough circle, fold over, and seal edges
Boil pierogi in water until they float, or pan-fry in vegan butter until golden brown
Serve with vegan sour cream
