Vegan Pierogi (Print Version)
# Ingredients:
→ Pierogi Filling
01 -
300g potatoes (peeled), approximately 2 medium/large potatoes
02 -
150g firm tofu, excess moisture gently squeezed out
03 -
1 medium onion, finely chopped
04 -
1 tablespoon vegetable oil
05 -
1 tablespoon vegan spread
06 -
2 teaspoons white wine vinegar
07 -
½ teaspoon vegan worcestershire sauce
08 -
⅓ teaspoon onion granules
09 -
½ teaspoon fine sea salt
10 -
Freshly ground black pepper to taste
→ Pierogi Dough
11 -
250g all-purpose flour, plus extra for dusting
12 -
130ml very hot water
13 -
1½ tablespoons vegetable oil
14 -
⅓ teaspoon fine sea salt
# Instructions:
01 -
Boil the potatoes in salted water until tender. Drain thoroughly and mash until smooth. Set aside to cool completely.
02 -
Heat 1 tablespoon of vegetable oil in a pan and sauté the onion over low/medium heat for about 5 minutes until softened, stirring frequently. Add the vegan spread, stir until melted, then remove from heat.
03 -
Place tofu in a shallow bowl and mash thoroughly until crumbly using a potato masher. Add white wine vinegar, vegan Worcestershire sauce, onion granules, salt, and pepper. Combine thoroughly.
04 -
In a large bowl, mix the mashed potatoes, crumbled tofu mixture, sautéed onions, and additional black pepper. Mash together until smooth and well-integrated. Adjust seasoning generously as needed.
05 -
In a large bowl, combine flour, salt, and oil. Gradually pour in the hot water while continuously stirring to form a cohesive mixture.
06 -
Transfer the dough onto a lightly floured surface and knead until all ingredients are fully incorporated. Continue kneading for approximately 6 minutes until the dough becomes silky smooth. If the dough sticks to your hands, dust with minimal additional flour. Cover with a bowl and rest for 20 minutes.
07 -
Divide the dough into 2 portions for easier handling. Roll out one portion (keeping the other covered) on a lightly floured surface to approximately 2mm thickness. Using a 7cm diameter cookie cutter or glass rim, cut out rounds. Collect excess dough and add to the reserved portion.
08 -
Place about a teaspoonful of filling in the center of each round. If dough sticks to the work surface, carefully use a knife or thin spatula to lift it. Press edges together firmly with fingertips, using your pinky to gently push filling away from edges and remove air bubbles. Seal each edge twice for security. Keep formed pierogi on a floured surface covered with a tea towel to prevent drying.
09 -
Bring a large pot of salted water to a boil. Carefully place pierogi into the boiling water one by one (15-20 per batch). Stir gently with a wooden spoon to prevent sticking. Once all pierogi have floated to the surface, continue cooking gently for approximately 4 minutes.
10 -
Using a slotted spoon, remove pierogi from the water and arrange in a single layer on a lightly greased plate. Serve immediately or pan-fry until golden for added texture and flavor.
# Notes:
01 -
For traditional Polish-style serving, top with caramelized onions, vegan sour cream, or applesauce.
02 -
Uncooked pierogi can be frozen for up to 3 months; freeze in a single layer before transferring to freezer bags.