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 serving
- Vegan sour cream
Preparation
Combine flour, warm water, olive oil, and salt to form a dough. Knead until smooth, cover, and let rest for 30 minutes
Boil potatoes in a large pot of salted water until fork-tender. Drain and return to the pot. Mash with almond milk, vegan sour cream, vegan butter, black pepper, and salt to taste
In a small skillet, sauté the onion in a little vegan butter until soft and golden. Add to the mashed potatoes along with the grated vegan cheddar cheese. Stir to combine and let cool
Roll out the dough on a floured surface to 1/8 inch thickness. Cut into 3-inch circles
Place a heaping teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon and press the edges to seal tightly
Bring a large pot of lightly salted water to a gentle boil. Working in batches, add pierogi and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon
Heat 3-5 tablespoons of vegan butter in a large skillet over medium heat. Add the boiled pierogi in a single layer and cook until golden brown on both sides, about 2-3 minutes per side
Serve warm with vegan sour cream
Notes
Makes 15 big pierogi or 25-30 smaller ones
