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Homemade Potato, Onion, and Cheeze Pierogies

What you need: 

Dough:
1 3/4 cups all-purpose flour
2 tablespoons vegan butter (I use olive oil based Earth Balance)
2 eggs replacers (I use Ener G)
1/8 cup vegan sour cream (I use Tofutti)
1/2 teaspoon salt
1/4 cup water Filling:
1 tablespoon olive oil
1/2 small yellow onion, diced
1/2 prepared recipe mashed potatoes (url=http://vegweb.com/index.php?topic=36519.0)
(without rosemary)
1/2 cup vegan cheese (I use Daiya cheddar)

What you do: 

1. In a mixer, combine all-purpose flour, butter, eggs replacers, sour cream, salt, and water. Form dough into disk and wrap in saran wrap. Refrigerate for 1 hour.
2. Just before hour wait is up, in a medium skillet on medium-low heat, add the olive oil. Saute the onions until translucent and soft, about 10 minutes. Take dough out of fridge, dust counter with flour, and roll out dough with a rolling pin to about 1/4" thick.
3. Cut dough into 4 pieces. Roll each piece out until it is just a couple millimeters thick. Cut circle with cookie cutter that is about 2" wide. Add cheese and cooked onions to mashed potatoes. Mix well.
4. Place about 1 teaspoon mashed potato mixture in the center of circle. Dip finger in cold water and wipe more than half around the edge of the circle. Fold over and press all the air out sealing the edges. Use a fork to crimp the edges.
5. Freeze overnight on wax paper on a baking sheet so they do not stick. Once frozen, place them in a freezer ziplock bag. To cook, fry in olive oil for 5 minutes on each side until golden brown, grill on grill pan 5 minutes on each side, or bake at 350 degrees F for 15-20 minutes until golden brown.
I've had bad experience boiling homemade pierogies, so I wouldn't take that route, but you could try to boil them until cooked, 6-7 minutes.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/09/homemade-grilled-potato-onion-chee...

Preparation Time: 
2 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Very pleased with this dough! I was halfway through making another pierogie recipe but the dough was not working out... so I turned to this dough instead! Used my own filling (roasted garlic, onions, parsley), and the pierogies were a huge hit with my non-vegan boyfriend and his buddy. The one thing I will say for first-time pierogie makers is that this is a time consuming process! It took me four hours from start to finish to get dinner on the table lol. Thanks for this one, veganmiss!

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Man, making pierogies is a lot of work!!!  I fried a batch (without freezing first) and baked a batch.  I am TERRIBLE at frying dumplings, gyozas,and now pierogies,but though they were unattractive, they were tasty.  The baked set was more handsome but the texture was a bit more dry. My husband loved them.  This is a real compliment since his Polish Granny used to make him pierogies like in the old country.  I suppose that makes all the work worth it.  Yeah, right! ;)
Thanks Veganmiss for writing another hit!

So glad you liked these!  :)>>>

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Man, making pierogies is a lot of work!!!  I fried a batch (without freezing first) and baked a batch.  I am TERRIBLE at frying dumplings, gyozas,and now pierogies,but though they were unattractive, they were tasty.  The baked set was more handsome but the texture was a bit more dry. My husband loved them.  This is a real compliment since his Polish Granny used to make him pierogies like in the old country.  I suppose that makes all the work worth it.  Yeah, right! ;)
Thanks Veganmiss for writing another hit!

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I'm really interested in trying this. I've never baked pierogies but it may sound like the method for me since I"m terrible at blanching/frying them; I guess I can't commit to that much butter or something.  However, what is their texture when baked?  Are they crispy or more dry/brittle?  It sounds delicious so I'm ready to put in the work!  Thanks!

;)b

I don't often bake 'em but I would suggest spraying the bottom of the baking sheet and the tops of the pierogies with non-stick olive oil. That way they aren't so dry on either side.  :)

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I'm really interested in trying this. I've never baked pierogies but it may sound like the method for me since I"m terrible at blanching/frying them; I guess I can't commit to that much butter or something.  However, what is their texture when baked?  Are they crispy or more dry/brittle?  It sounds delicious so I'm ready to put in the work!  Thanks!

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These look really good :) Could you eat them cold? I mean like for lunch in the office? Thanks.

You could cook them and then eat them cold. They'd be better hot, but room temp wouldn't be bad either.  :)

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These look really good :) Could you eat them cold? I mean like for lunch in the office? Thanks.

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