Name: Potato-Onion Pierogi
Yield: About 30 pierogi
Cuisine: Vegan
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 cup warm water; 2 Tbsp neutral oil; 2 lb. potatoes, peeled and cubed; 1 large onion, finely diced; 3 Tbsp vegan butter; ½ to ¾ tsp salt; Black pepper; ½ cup vegan cheddar, optional

INGREDIENTS

About 30 pierogi

Dough

3 cups all-purpose flour
1 tsp salt
1 cup warm water
2 Tbsp neutral oil

Potato-onion filling

2 lb. potatoes, peeled and cubed
1 large onion, finely diced
3 Tbsp vegan butter
½ to ¾ tsp salt
Black pepper
½ cup vegan cheddar, optional

METHOD

Make it

1
Mix dough flour and salt. Add water and oil; knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2
Boil potatoes until tender and mash.
3
Slowly cook onion in vegan butter until soft and browned. Mix about half into the potatoes; add optional vegan cheddar and season with salt and pepper. Cool filling.
4
Roll dough fairly thin and cut approximately 3-inch circles.
5
Place about 1 Tbsp filling in each, fold over and firmly pinch closed.
6
Boil in batches. Once floating, cook about 2 additional minutes.
7
Serve boiled, or pan-fry boiled pierogi in vegan butter until lightly browned.
8
Serve with the remaining fried onions.

Cooking notes

Vegan butter for optional pan-frying is mentioned but not quantified.

Serving suggestions

Sautéed cabbage
Vegan sausage
Applesauce or vegan sour cream