Pierogi
Delicious, stuffed dumplings that are perfect for dinner, filled with wholesome ingredients and bursting with flavor.
Discover the rich tradition of pierogi with this easy vegan recipe that emphasizes whole-food, plant-based ingredients.
Perfect for a hearty dinner, these dumplings are not only satisfying but also packed with nutrition, making them ideal for vegan cooking.
Visit vegancooking.recipes for more delightful plant-based recipes that will inspire your culinary journey.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute the all-purpose flour with whole wheat flour for a healthier option. For the filling, feel free to experiment with other vegetables like sauerkraut or mushrooms.
Tips & Notes
- •Make sure to seal the pierogi well to prevent the filling from leaking during cooking.
- •Don't crowd the pot while boiling; cook in batches for the best results.
Recipe Variations
- •Try adding spinach or sauerkraut to the potato filling for a unique twist.
- •Experiment with different spices or herbs in the filling, such as smoked paprika or thyme.
Storage & Freezing
Store any leftover pierogi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Frequently Asked Questions
Can I freeze pierogi?
Yes, you can freeze uncooked pierogi. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
What can I serve with pierogi?
Pierogi are delicious on their own but can be served with vegan sour cream, sautéed onions, or a side of fresh salad.
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Delicious, stuffed dumplings that are perfect for dinner, filled with wholesome ingredients and bursting with flavor.
Ingredients
Instructions
- 1
In a large bowl, combine the flour and salt. Make a well in the center, add the warm water and olive oil, and mix until a dough forms.
- 2
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Cover with a kitchen towel and let it rest for at least 30 minutes.
- 3
While the dough is resting, prepare the filling. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes in a large bowl.
- 4
In a skillet, sauté the chopped onion in a tablespoon of vegan butter over medium heat until translucent, about 5-7 minutes. Add the sautéed onion to the mashed potatoes.
- 5
Stir in the nutritional yeast, garlic powder, salt, and black pepper into the potato mixture until well combined. Allow the filling to cool slightly.
- 6
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
- 7
Place about 1 tablespoon of the potato filling on the center of each dough circle. Fold the dough over the filling, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- 8
Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, cooking them for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
In a skillet, melt the remaining vegan butter over medium heat. Add the boiled pierogi and sauté until they are golden brown on both sides, about 3-4 minutes.
- 10
Serve hot, garnished with fresh herbs and additional vegan butter if desired.
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