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Writer's pictureSophie

Vegan Pierogi

These little Polish dumplings, make the most delectable and versatile snack. The dough wrapper packages any filling perfectly- sweet or savory. You can stick to just boiling them, or add a crisp, golden exterior by pan frying too. Although typically enjoyed around Christmas, why not have them year round? Here I experimented with three different fillings: cheesy potatoes, mushroom & sauerkraut, and chocolate.

The chocolate filling is a bit strange as you are practically making chocolate flavored mashed potatoes, but it really works well! It sets nicely and turns out like a moist, chocolaty pudding and when served with some fresh fruit and yogurt, is a sensational dessert.

Mushroom and sauerkraut filling is my favorite, the pan fried mushrooms and onions make it taste full of satisfying umami and the touch of acid from the softened sauerkraut is a great flavor enhancer.

Cheesy potato filling is classic, kids go crazy for it. It is certainly something to keep in mind next time you have leftover mashed potatoes; just season it how you like, make some dough wrappers and treat yourself to these comforting parcels of delight ;)







 

Ingredients (for about 70 pierogi)

 

for the dough

700g flour

2 tsp salt

42g olive oil

378g hot water


for the mushroom sauerkraut filling

250g drained sauerkraut

1 bay leaf

2 onions, diced

1 tsp fennel

250g mushrooms

2 cloves garlic, minced


for the potato cheese filling

360g potato, cubed then boiled*

60g vegan cheese

20g vegan butter

pepper and salt to taste

20g caramelized onions


for the chocolate filling

360g potato, cubed then boiled*

2 Tbs cocoa powder

50g sugar

1 Tbs peanut butter

splash of milk

pinch of salt

some optional chopped chocolate for a melty lava center 😋


*if you are making both the cheese and chocolate fillings, just boil 720g raw potatoes all at once, then put half of it aside for each


 

Instructions

 

1. Make the dough by combing all the ingredients. Form a smooth ball by kneading for 5-10 minutes, it is possible you might have to add a splash more water, if so, add it in small amounts. Set the dough aside to rest, covered, until you are ready to use it.


2. For the mushroom & sauerkraut filling : Boil the sauerkraut in a pot of water along with the bay leaf for 45 minutes (or until soft) at medium heat. Once it has finished cooking, drain the liquid and set aside. Heat up oil in a pan and cook the onions with the fennel until soft and golden ( 10 minutes), set aside. Heat up more oil in the same pan and cook the mushrooms and garlic until completely golden (15 minutes). Place the sauerkraut, onions and mushrooms into a food processor and chop into a fine consistency. This filling is done!


3. For the cheesy potato filling : mash together the ingredients and season to taste.


4. For the chocolate filling : mash together the ingredients and season to taste.


5. To assemble, cut the dough in half and roll it out as thinly as possible, use a bowl or cup to cut out even circles, dust each circle with flour and stack them up until you have used up all the dough. With a nice stack of wrappers, fill each with the fillings of your choice and pinch them together into semi-circles. Cook the pierogi in boiling salted water (about 10 at a time), watch for them to rise to the top and then cook for an additional 1-2 minutes before draining and removing them.


6. Serve now or heat up butter or oil in a large pan brown the drained pierogi, serve with extra caramelized onions, apple sauce, yogurt, sour cream or a drizzle of melted butter.







 

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