Vegan Pierogi 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
Prepare the dough by mixing 3 cups all-purpose flour, 1 cup warm water, 3 tbsp olive oil, and 1/4 tsp salt. Knead until smooth and let rest for 30 minutes
For the filling, peel and boil 3 russet potatoes until tender. Drain and mash
Sauté 1/2 vidalia onion in 1 cup water and some of the vegan butter until soft
Mix the mashed potatoes with 1/3 cup almond milk, 1/4 cup vegan sour cream, 3 tbsp vegan butter, 1/8 tsp black pepper, salt to taste, 2 oz grated vegan cheddar cheese, and the sautéed onion
Roll out the dough and cut into circles. Place filling in each circle, fold, and seal the edges
Pan-fry the pierogi in 3-5 tbsp vegan butter until golden brown
Serve with vegan sour cream
