Potato + “Cheddar” Pierogis

by @plantifullybased – how good do these look???
3 cups all purpose flour
1 cup warm water
3 tbsp olive oil
1/4 tsp salt
3 russet potatoes
1/3 cup almond 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
– Peel and chop the potatoes. Thinly slice the onions.
– In a pot with boiling water add the potatoes and cook for 20-30 mins until fork tender.
-To caramelize the onions add 1 cup of water into a pan. Add the onions and continuously stir and check on them at a very low heat.
– Prepare dough by adding all ingredients into a bowl and using a fork to lightly combine dough together.
– Once a shaggy dough has formed, spill it out onto a clean surface and begin to knead with hands.
– This will take about 10 mins and work until a smooth dough is formed. If the dough feels a little dry add in 1 tbsp water.
– Form it into a ball. Let it rest for 15-20 mins covered.
– Drain the potatoes and add in the rest of the filling ingredients except the vegan cheese and mash the potatoes. Get it as fluffy and mashed as possible.
– Once the potatoes are cooled down you can then add in the vegan cheese.
– The dough should now be ready to be rolled out. I like to cut it in half and work with it in two pieces.
– Roll it out to about 1/4 inch thick and then use a mason jar lid, biscuit cutter or glass to cut it into circles. I made very big pierogies about 5-6 inches around. You can make them smaller at around 3 inches if you prefer.
– Then take a circle and spoon in about 2-3 tsp of filling.
– Take a bit of water and run it around the edge to help seal it and fold it over.
– Using your hands and fingers seal the pierogi nice and tight so it does not open up while cooking.
– Cook the pierogies in salted boiling water for 3-5 mins. They will float to the top when done.
– Then if you would like pan-fry in a tbsp of vegan butter.

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