Pierogi (Vegan)
Ingredients:
- 360 g (3 cups) all-purpose flour
- 240 ml (1 cup) warm water
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) neutral oil
- 3 cups mashed potatoes
- 56.5 g (1/2 cup) vegan cheddar-style shreds
- 160 g (1 small) onion
- Vegan butter and fried onions, for serving
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the dough rest for the full 20-30 minutes so it's easy to roll thin without tearing.
Instructions:
- Make the Dough: Combine the flour, salt, warm water, and oil in a bowl and knead into a smooth dough. Cover and rest for 20-30 minutes.
- Make the Filling: Mix the mashed potatoes with vegan cheddar and sauteed onion for the filling.
- Roll & Cut: Roll out the dough thinly and cut into circles using a glass or cutter.
- Fill & Seal: Place a spoonful of filling in the center of each circle, fold over, and pinch the edges to seal.
- Boil: Bring a large pot of salted water to a boil and cook the pierogi in batches for 3-4 minutes, until they float.
- Pan-Fry (Optional): Optionally, pan-fry the boiled pierogi in vegan butter until golden on both sides.
- Serve: Serve topped with fried onions.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Refrigerate covered for up to 4 days; let come to room temperature or gently rewarm before serving.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down.
Pierogi (Vegan)
Ingredients:
- 360 g (3 cups) all-purpose flour
- 240 ml (1 cup) warm water
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) neutral oil
- 3 cups mashed potatoes
- 56.5 g (1/2 cup) vegan cheddar-style shreds
- 160 g (1 small) onion
- Vegan butter and fried onions, for serving
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down.
Prep:
Let the dough rest for the full 20-30 minutes so it's easy to roll thin without tearing.
Instructions:
- Make the Dough: Combine the flour, salt, warm water, and oil in a bowl and knead into a smooth dough. Cover and rest for 20-30 minutes.
- Make the Filling: Mix the mashed potatoes with vegan cheddar and sauteed onion for the filling.
- Roll & Cut: Roll out the dough thinly and cut into circles using a glass or cutter.
- Fill & Seal: Place a spoonful of filling in the center of each circle, fold over, and pinch the edges to seal.
- Boil: Bring a large pot of salted water to a boil and cook the pierogi in batches for 3-4 minutes, until they float.
- Pan-Fry (Optional): Optionally, pan-fry the boiled pierogi in vegan butter until golden on both sides.
- Serve: Serve topped with fried onions.
