Can I just start off by saying that July is almost over? I will just let that sink in for a bit. I do not know where the time has gone! Perhaps it's a getting older thing, but days and weeks, months and years are just flying by lately!
Alright, back to right now. After working on this recipe a few times, I finally deemed it ready to share with all of you. Ready for a really good pierogi?
One thing I was concerned about giving up once becoming vegan was pierogies. I love a good buttery pierogie. The kind filled with potato and cheese and topped with sour cream. Oh my. Yum! I have seriously alway loved them, and who wouldn't? Seriously?
My fears quickly vanished once I whipped up these puppies though!
To be honest, once I popped one into my mouth, I didn't even realize the cheese was missing - these were so flavourful, and the texture was really great, even though there was no sour cream or butter in the dough. To make it even better, I didn't even feel guilty as I munched on these! Granted, I don't eat much, but still!
Sure, they were quite the process, but they didn't take eternally long to make, and it really was worth it. The best part is that these freeze extremely well, so making a lot at one time is possible and saves you time and energy on a rainy day (not to mention, gives added joy). Of course, if your family eats as many as mine does, you may not have any left to offer to the freezing process. They're super good with vegan sour cream - whether you make it (recipe here), or buy it. And don't forget the caramelized onions. Mushroom lovers can add those, but I personally stay as far away from mushrooms as I can.
Vegan Spinach & Potato Filled Pierogies
Makes 24-36 pierogies
3 cups Russet Potatoes, diced
2 TBSP Nutritional Yeast Flakes
1 TBSP Earth Balance (optional)
2 TBSP Non Dairy Milk (I used almond)
Sprig of Rosemary, finely chopped
¼ cup Fresh Spinach, chopped
½ tsp Sea Salt
3 C All-Purpose Flour (plus some for dusting)
1/2 tsp Sea Salt
1 Cup Water
2 TBSP Olive Oil
1) Bring pot of water to boil and put potatoes in to cook for about ten minutes
2) While potatoes are cooking, make the dough by mixing the flour and salt together. Then add water and olive oil and fold until combined
3) Knead on a lightly floured surface until the dough becomes slightly sticky (not too sticky) and elastic. Divide the dough in two pieces, wrap in plastic and place in refrigerator.
4) Once potatoes are tender, drain, and add all ingredients to pot. Mash until smooth. Set aside.
5) On a very lightly floured surface roll out one ball of dough until it is about 1/16” thick. Use a 3 ½" - 4” round cookie cutter and cut out rounds of dough.
6) Place a good amount (a bit less than a TBSP) of filling in the center of cut dough. wet the tip of your finger with water and dab along half of the circle. Fold dough over, gently pressing and sealing the pierogie.
7) Place on lightly floured cookie sheet. If you wish to freeze them put them between sheets of wax paper to avoid sticking.
8) If cooking right away, place finished pierogie in boiling water. Cook until floating (about 3 minutes) and remove. Do not overcook.
Optional: After boiling, fry pierogies in pan with a little bit of oil or earth balance till brown.
Serve with vegan sour cream and caramelized onions - whatever your heart desires!
Are you as much a pierogi fan as I am? How is your favourite way of eating pierogies? Let me know!
Trying these out? I want to know how it turns out! I will always find you when you use #MapleAlps!
PS: Vegan Sour Cream