Description
Try this classic Polish comfort food - vegan pierogies! These are a great appetizer or side dish and are filled with potatoes, onions, and Impossible meat.
Ingredients
Scale
For the dough:
- 1/2 cup warm water
- 1/2 cup vegetable broth
- 2 tablespoons canola oil
- 1-2 cups all-purpose flour
- 1 cup whole wheat flour
For the filling:
- 1 pound of Yukon potatoes (about 2 large potatoes), cut into quarters
- 12-ounce package of Impossible ground meat
- 1/2 teaspoon salt, divided
- 1/4 teaspoon white pepper
- 1/4 teaspoon cumin
- 1 cup yellow onion, small dice
- 1/4 teaspoon smoked paprika
- 1/4 cup of dry white wine (Pinot Grigio or Chardonnay works best)
- 1 tablespoon vegan butter
- 3 tablespoons nutritional yeast
Instructions
- Make the dough - In a large bowl, combine the water, vegetable broth, and oil. Add in 1 cup of all-purpose flour and 1 cup of whole wheat flour and stir with a wooden spoon. Turn it out on a well-floured surface and knead once the dough is too hard to mix with a spoon. Gradually add in more flour as you knead, adding up to 1 more cup of flour. Knead until the dough forms and is no longer sticky (about 20 minutes).
- Place the dough in a lightly greased bowl, cover with a damp kitchen, and let it rest for 30 minutes.
- Meanwhile, bring a large pot of water to boil. Add the diced potatoes and cook until fork tender (about 20 minutes).
- Make the filling - In a large saucepan over medium heat, add the Impossible meat, 1/4 teaspoon of salt, white pepper, and cumin. Cook for about 5 minutes, and then set aside on a plate. The meat will be slightly undercooked, but that is okay as it will continue to cook once the pierogies are boiled.
- In the same saucepan, add the onions, paprika, and 1/4 teaspoon of salt. Cook for 5 minutes until the onions are fragrant and translucent.
- Add the white wine to deglaze the pan. Let the alcohol burn off for 1 minute, before adding back in the meat mixture. Stir well to combine, turn off the heat, and set aside.
- Once the potatoes have finished cooking, mash them in a large bowl with the nutritional yeast and butter. You want the potatoes to be as smooth as possible with little to no chunks.
- Add the mashed potatoes into the meat and onion mixture, and stir to combine.
- Assemble the pierogies - Roll the dough out on a lightly floured surface until it is about 1/8th of an inch thick. Using a cookie cutter or a glass cup, cut out circles about 2-3 inches in diameter. Place about 1-2 teaspoons of filling into the center of the dough. Fold the dough over to create a pocket and pinch the edges of the dough with your fingers or a fork to seal. You can dip your fingers in some water to help seal the dough even better!
- Cook the pierogies - Bring a large pot of water to boil. Working in batches, so you don't overcrowd the pot, drop a few pierogies into the boiling water. Cook for about 5-7 minutes. The pierogies will float to the top when they are ready. After the pierogies have boiled, pan-fry them for 1-2 minutes on each side until golden brown.
- Serve the pierogies with sour cream, applesauce, chives, or fried onions!
Notes
Warm the water for the dough so it feels lukewarm, not too hot or the dough won't come together.
If you are planning on freezing the pierogies, stop right after you finish assembling them (step 9). Freeze them in a freezer bag and when you're ready to eat them continue with steps 10 and 11.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 4 Pierogies
- Calories: 240
- Sugar: 0.5g
- Sodium: 233.5mg
- Fat: 7.5g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 3.9g
- Protein: 10.4g
- Cholesterol: 0mg
