Jordan (drink_of_lethe) wrote in vegancooking,

Happy Polish Constitution Day!

Vegan Potato Onion Pierogi


1 1/4 lbs unbleached white flour
1/4 lb Tofutti cream cheese
Egg replacer equal to 1 egg (I used Ener-g)
pinch of salt
1 cup warm water

2 1/2 pounds potatoes, boiled with the skins on
1 white onion, chopped and sauteed in oil
1/4 lb Tofutti cream cheese
1 tsp paprika (more to taste)
1 tsp garlic powder (more to taste)
1 tsp salt (more to taste)
1/2 tsp black pepper (more to taste)
1 tbsp vegan butter

Small bowl of warm water
More vegan butter for frying
1 onion, chopped
Tofutti Sour Cream

In a large mixing bowl, mix the flour, cream cheese, egg replacer, salt and water together until combined. Turn out onto a lightly floured surface and knead until the dough is soft and even. Return dough to bowl, set aside.

Place the cooked potatoes (with skins still on) into another large mixing bowl and mash until smooth. Add sauteed onions, cream cheese, paprika, garlic powder, salt, pepper and butter. Mix until well combined, taste, adjust spices to your liking. Set aside.

Remove dough from bowl. Roll out on a lightly floured surface until the dough is approximately 1/8 in. thick. Cut dough into approx. 3 1/2 in. round shapes with a biscuit or cookie cutter. Add a small amount of the potato filling to the center of the dough circle. Fold in half, forming a half-moon shape. Seal dough tightly with a little bit of water and pinch closed with a fork. Bring a large stock pot of water to a rapid boil. Boil pierogis rapidly for 5 minutes or until they float, stirring occasionally so they do not stick to the bottom of the pot. Drain and allow to cool.

Melt vegan butter in a large saute pan, add chopped onion and cook until browned. Add the pierogis and saute until slightly crisp and golden on both sides. Enjoy with a side of Toffuti Sour Cream!
Tags: ethnic food-polish
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