Did you know that pierogi are often associated with Central and Eastern European nations, where they are considered national dishes? Pierogi-like dumplings are popular in most Central and Eastern European countries as well as in modern-day American cuisines, where they are sometimes known under different local names. Among Ukranians, they are known as varenyky.
These delicious Vegan Pierogies have a plant-based cheesy filling and a fresh dumpling wrap that can be whipped up in an hour.
- 2 cups flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 3/4 cup water
- 4-6 medium/large Russet potatoes peeled & cubed (About 2 lbs)
- 4 tbsp NOOCH IT! Cashew Grated Cheeze
- 2-3 tbsp vegan butter
- 1/4-1/2 tsp salt or more to taste
Cheesy Potato Filling
- Combine the flour and salt. Add the olive oil, and water and mix
- Place the dough on a floured surface and knead until it comes together and is slightly sticky.
- Add about 1 tbsp more of flour, kneading until the dough is less sticky.
- Cut in half and form two balls.
- Wrap in plastic wrap and let rest for 1 hour at room temperature.
- Prepare your potato filling.
Cheesy Potato Filling
- Add your peeled and cubed potatoes to a large pot and cover with water, add 1/2 tbsp salt.
- Bring to a boil and cook for 20-25 mins or until tender.
- Drain your potatoes and place back into the hot pot, using a potato masher, mash the potatoes until they are smooth or to your texture preference.
- Add in butter, non-dairy milk, NOOCH IT!, salt and roasted garlic cloves. Mix to combine.
- Taste and adjust seasonings as needed. You will end up with extra cheesy potatoes that you can save for a snack or side in another meal.
- Dust a baking sheet with flour and set aside.
- Working with half of your dough, roll out on a lightly floured surface to about 1/8 inch thick, or as thin as you can get it.
- Using a 3-inch round cookie cutter, cut out rounds of dough.
- Place onto your floured baking sheet and cover with a damp towel.
- Repeat these steps with your second half of dough.
- Gather your dough scrapes into a ball and let rest for 15-20 mins then re[-roll to make more circles.
- Place 1 tbsp of filling on one side of your dough.
- Dab a bit of water around the edges to seal and fold over, pressing together gently to seal.
- Bring a pot of water to a boil, add some salt. Add your pierogis and cook for 4-6 mins or until they float to the top.
- Remove with a slotted spoon and enjoy as is or pan fry.
We like to toss the cooked pierogies in vegan butter, and top with almond bacon, green onions, and NOOCH IT!