Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Mollie
PierogiesIngredients (use vegan versions): 1 cup unbleached flour
1/4 cup water
1 teaspoon olive oil
3 medium potatoes
1 medium onion
1 clove garlic, minced
1 teaspoon parsley flakes
1/2 teaspoon soy margarine
1/4-1/2 cup non-dairy milk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:Cut potatoes into chunks and boil until tender. Drain. Saute onions in water until translucent. Whip potatoes with garlic, parsley, margarine, milk, salt, and pepper. Stir in onions. Set aside.
Prepare dough by combining flour, water, and olive oil. Knead until smooth, adding very small amounts (1/8 tsp) of water if necessary.
Cut off a strawberry-size piece of dough and roll it into a circle. The dough should be rolled quite thin--just thick enough that it doesn't tear too easily. The standard size of pierogies is about a 3-inch diameter, but I like to make an assortment of sizes. Put a tablespoon or so of the potato mixture on the dough circle (more of less, depending on the size), fold one side over so it is a semi-circle, and seal shut. You may need some water if the dough has begun to dry out.
**Caution: Do not put uncooked pierogies on a paper plate. They will stick. Use a regular plate or cookie sheet.
After all the pierogies have been made, you can either freeze them, refrigerate them for a few days, or go ahead and cook them.
To cook: Boil pierogies in water for a few minutes. They cook quickly. Heat a teaspoon of olive oil in a frying pan. Brown pierogies on each side.
You can top pierogies in a variety of ways: tofu sour cream, tomato sauce, salsa, ketchup, etc. Of course, you can also eat them plain. Also, the ingredients in the potato filling can be varied. Bon appetit!
Serves: 2-4
Preparation time: 1 hour
Just tried this and it was pretty good...I added some dill weed to the potatoe mixture; this recipe brought back some good memories of back home in Manitoba. Thanks!
Archived comment by: monique
This was really good, but you don't need to use as much pepper as the recipie calls for. Also, if you have a problem with strong foods, leaving out the garlic would not hurt as well.
Archived comment by: claire
this is a great recipe. i made it for my boyfriend, work and friends. everyone loved it. i made the dough with alot nore water inorder to knead it right. i also added mushrooms and veganase to the potatoe mixture to give it a cheese flavor. (for the boys i added real cheese because if i wasn't vegan its how i would want it. but they liked it both ways.). if you make this, make sure you have plenty of time to work, b/c its a long project. but its definetly worth all the trouble. and be creative, add different stuff to it. this use to be a poor mans food, b/c you can basically make it with stuff that's already in your house.
Archived comment by: rebmik
I haven't tried this recipe yet. But, when I make Pierogies I saute them in olive oil with some Paprika sprinkled on top of them. Theyre delicious that way.
Archived comment by: lisaDavidsohn
I've made this recipe twice now, its great. I find I have to make the dough portion of the recipe twice to use up all the filling, or it could be that I'm not rolling them thin enough. Regardless, its a great recipe and you can see pics of it here
www.wulfheir.com/recipes/Archived comment by: wulfheir
I love these pierogies. I have been wanting to make them for a long time b/c a small box of vegan pies are too spendy. This recipe was soo easy. Thanks!
Archived comment by: longwalks
These are awesome! Growing up, my grandmother lived with us and used to make pierogies all the time. I'll have to try her recipe using this dough and boiled, sweetened plums. Tastes just like I remember as a kid!! Thank you much.
Archived comment by: raisingHavok
Just made these tonight, and they were fabulous! My husband had never had or heard of them before, and loved them. Only suggestion I would make is to add a little less pepper, but that's just my taste, I'm a pepper wuss.
Archived comment by: ashleyrae
These are great with caramelized onions. I recommend using less pepper, and a bit of rosemary is a nice touch.
Archived comment by: mapleHoney
if you want pierogies in a hurry or have trouble with the dough, I find that using the round asian dumpling wrappers (i had no problems finding egg free ones at the asian food store) work well. I make this filling and then stuff a bunch of wrappres. they freeze well.
Archived comment by: baypuppy
has anyone tried making this dough with whole wheat or other whole grain flours? if so, did it turn out well? we try to stay away from white flour because of the nutritional superiority of the whole stuff.
Archived comment by: cordelialove
