Tag Archives: pierogi

Pierogi? Pyrogi? Pierógi? Yum.

26 Jul

Potato, chive and vegan cheddar-filled pierogies! They're kind of ugly, but tasty 🙂

I was feeling a bit daring and adventurous tonight, so I tried my hand at homemade pierogies! Simply put, they are like little potato-filled pasta pillows. I love pasta and I love potatoes, so this just seemed so right. They didn’t turn out exactly as I planned, but it was my first attempt, so I will improve on them next time! I tweaked the recipe from here and just kind of played with the filling to see what would taste good. I boiled some taters, mashed them, added some almond milk, Earth Balance buttah, and salt/pepper to taste. My first batch’s filling was some taters and some garlicky wilted spinach I threw together in a pan. Tasty! The second/third batches had a nub of Follow Your Heart Cheddar cheese, potato, and some chives.

Vegan Pierogi Dough

  • 2 cups whole wheat pastry flour
  • 1/2 cup to 3/4 cup water
  • 1/8 cup canola or olive oil (i used a garlic-infused olive oil)
  • Dash of salt & pepper
A mixer or bread machine makes this a lot easier, but it’s definitely do-able by hand!
– Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
– Let the dough rest in the bowl (covered with a towel) for 30 minutes. (Not completely necessary, but if you find your dough too springy and hard to work with, let it rest a bit longer).
– Separate the dough into 2 parts. (Or, in my case, many little parts because i had to run it all through the pasta maker…)
– Roll one half of the dough until about 1/8″ thick. (1/8″ thick? I can’t eyeball that. Just don’t roll too thin, otherwise they will fall apart! Believe me, it happened.)
– Cut circles with a cookie cutter (Use a cup/mug/glass/whatever you have/eyeball it).
– Add a teaspoon or so of filling (depending on how big your circles are. Don’t put too much, or they will be hard to close.)
– Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well. (If your dough starts getting dry, keep a bowl of water nearby and use to seal the edges).
-Lather, rinse, repeat.
– At this point you can freeze the pierogi for later, or you can cook them. (Great for a quick meal later in the week!)
– To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes, just until they float, and then fry in oil or butter, until brown on either side. (Eh, not a fan of the frying part, though I’m sure it’s delicious. I just browned them a bit with some canola oil spray, minced garlic and scallions).

Notes for the future:

  • Add more garlic!! (maybe add some to the dough)
  • Make a simple, white (and garlicky) sauce to bring it all together. Dill would be a good flavor with this as well!
  • Make them all at once, rather then in batches…it gets tedious…

This was a really fun and super flexible dish to make, especially if you’re not all about keeping with the traditional preparation of pierogies. This could easily turn into a simple method of making some half-moon raviolis with butternut squash filling, or really, any filling! Get creative. Creative is tasty.

I just checked out this great Indian cookbook that has “Easy Indian Recipes for Busy People”. It’s approach is un-intimidating and thorough in its descriptions. It also lists some Indian markets where many of the strange and delicious sounding ingredients can be picked up. I can’t wait to try out some of the recipes! Aloo gobi, mmmmm…