I used to love the pierogis at Veselka in NYC, but of course most pierogis have egg or sour cream in the dough. It only occurred to me recently that I could attempt to make them vegan. The filling can be pretty much anything mixed into mashed potatoes, but the dough is the tricky vegan part. I used some plain coconut milk yogurt for the first batch of dough I tried, and at first I thought it tasted a little weird. But after making other doughs without the yogurt, I appreciated the richness it brought to the flavor profile. This is definitely one of my “work in progress” recipes, so I would love to hear suggestions for it! These freeze great (raw or cooked), so make a bunch and keep them for later!
Ingredients: makes 2-3 dozen, depending on dough thickness
3 C All Purpose Flour
1/2 tsp salt
3 oz plain vegan yogurt
1/2 – 3/4 C water
2.5 lbs baked golden potatoes
2 tsp canola oil
1/2 small onion
2 cloves garlic
1/2 medium head broccoli, diced
2 TBS Earth Balance buttery sticks
1 tsp salt
1/2 tsp pepper
1. Preheat oven to 400 degrees F. Scrub potatoes, prick with a fork, wrap in foil and bake for 60-75 minutes (depending on size), or until easier pierced with a fork.
2. While potatoes are baking, prepare dough. Add all dough ingredients to a large bowl, starting with 1/4 C water. Stir until liquids are absorbed, and add more water as needed.
3. Turn onto lightly floured surface and kneed for 1 minute, until you have a smooth dough. Avoid overworking. Wrap in plastic and let sit for at least 20 minutes.
4. Meanwhile, in a large saute pan, heat canola oil over medium. Cook onions until they turn clear. Add the garlic. Continue sauteing until onions are slightly browned. Add broccoli, Earth Balance, salt and pepper. Cook for 3-4 minutes, or until broccoli turns bright green.
5. Once potatoes are fully cooked, mash them in a large bowl. Add broccoli mixture and blend thoroughly.
6. Divide dough into quarters. Roll dough out to about 1/8 inch thick, or less. Cut with a round 3-4 inch cookie cutter. Place a tablespoon of filling in the middle of each round. Dab a small amount of water along the edge of the dough. Pull two sides of the dough up, and pinch together to seal the pierogi. (The dough in these pictures will look different than yours, because I experimented with the dough recipe a couple of times, but only took pics once.)
7. Cook the pierogis either by boiling for approximately 4 minutes, or fried. To fry, heat enough oil to cover the bottom of a skillet over medium-low heat. Cook pierogis on one side for 4-5, or until golden brown, with the pan covered. Then turn to cook on the other side, again with the pan covered.
Serve warm with caramelized onions, or freeze to eat later!
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