Tender pockets of dough are stuffed with a mix of hearty mashed potatoes and sweet caramelized onions, then pan-fried until golden to make these comforting vegan pierogies. 😉
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup vegan butter, melted
For the Filling
- 1 tablespoon olive oil
- 1 pound yellow onions, diced (about 2 medium)
- 1 large (about 1 pound) russet potato, peeled and diced
- 1/4 cup unflavored soy or almond milk
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon white wine vinegar
- 1 garlic clove, minced
- 3/4 teaspoon salt, plus more to taste
For Frying
- 2-3 tablespoons vegan butter
Instructions
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To make the dough, stir the flour and salt together in a medium mixing bowl. Stir in the water and butter to form a dough. Transfer the dough to a lightly floured surface and knead for about 6 minutes, until smooth and elastic. Transfer the dough to a lightly oiled bowl and cover. Allow it to rest for 1 hour.
- While the dough rests, caramelize the onions. Place the onions and oil into a medium skillet and stir a few times to coat the onions with oil. Set the skillet over medium-low heat. Allow to cook, stirring occasionally, until the onions become very soft and light brown, about 45 minutes.
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While the dough rests and the onions caramelize, place the potato into a medium pot and cover with water. Place the pot over high heat and bring the water to a boil. Allow to cook until the potato is fork tender, about 15 minutes. Don’t overcook it.
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Drain the potato into a colander and return it to the pot. Mash the potatoes with a potato masher and stir in the milk, nutritional yeast flakes, white wine vinegar, garlic and salt. When the onions are finished cooking, stir them into the potato mixture.
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When the dough has sat for 1 hour, split it into 2 halves. Transfer one of halves to a lightly floured surface and roll to a square of about 14 x 14 inches. Cut 3-inch circles using a drinking glass or pastry cutter. Reroll the dough as needed, and repeat with the other half. You should get about 24 circles.
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Place about 1 tablespoon of the potato mixture onto each dough round, then fold in half and seal tightly to form a pierogie. Apply a bit of water if you have trouble sealing the dough.
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Bring a large pot of water to a boil and add the pierogies (work in batches if it gets too crowded). Cook the pierogies for 3-4 minutes, until they float, removing each one with a slotted spoon and transferring to a plate as it begins to float.
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To fry the pierogies, melt the butter in a large skillet, then add as many pierogies as will fit without crowding. Cook for about 4 minutes on each side, until golden and crisp. Transfer the pierogies to a paper towel-lined plate. Add butter to the skillet between batches as needed.
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Serve with sauerkraut, dill, chives, applesauce, and/or vegan yogurt or cashew cream.
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