Vegan Polish Pierogi with Mushroom Filling
Ingredients
Dough
- 2 1/2 cups all-purpose or spelt flour
- 150 ml warm water
- 2 tbsp unsweetened soy yogurt
- 1 tsp olive oil
- 1 pinch salt
Filling
- 10.5 oz potatoes (or sauerkraut)
- 5.3 oz mushrooms
- 1 onion
- 5.3 oz soy quark (or vegan cream cheese)
- salt and pepper to taste
- fresh herbs (e.g. parsley), optional
For frying
- neutral oil or vegan butter
For serving
- pesto, optional
- spinach, optional
- parsley, optional
Preparation
Whisk together flour and salt in a bowl, then form a mold in the middle
Mix water, soy yogurt, and olive oil in another bowl to combine. Then pour it into the mold of the flour and stir with a fork until it comes together
Transfer the mixture to a floured work surface and knead with your hands until a smooth, elastic dough is formed. If the dough is too dry, add a little bit more water or soy yogurt. If it's too soft, add a bit more flour
Form the dough into a ball, wrap it tightly in cling film, and leave to rest in the fridge for about 1/2 hour
In the meantime, cook the potatoes until soft for the filling. Then drain thoroughly and peel the potatoes. Alternatively, you can also make the filling with sauerkraut
Peel and dice the onion. Clean and chop the mushrooms
Heat some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Set aside and allow to cool slightly, then add them to a blender along with the potatoes and soy quark and blend into smooth purée. Optionally, use a stick blender or just a simple potato masher, if you prefer a chunky texture. Season with salt, pepper, and herbs to taste
Remove the pasta dough from the fridge and roll it out thinly on a floured work surface, using a rolling pin
Cut out circles with a round pasta or cookie cutter
Work with one dough circle at a time, brush with water, and add a teaspoon of filling
Notes
Please watch the recipe video for visual instruction
