Easy Vegan Pierogies (Fried Onion and Potato)
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5.0
9 reviews
Excellent
Easy Vegan Pierogies (Fried Onion and Potato)
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Soft, pillowy pierogies filled with potatoes, heavenly roasted garlic, and fried onions. Crispy on the outside, fluffy on the inside—a classic Polish comfort food done right!
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Ingredients
Filling
- 16 cloves garlic peeled
- 1 tablespoon olive oil
- 4 Russet potatoes medium size, 1.5 lbs., peeled
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 3 tablespoons unsweetened plant-based milk
- 1 teaspoon salt or to taste
Dough
- 3 cups all-purpose flour
- ¼ cup vegan sour cream (store-bought, or homemade)
- ¼ teaspoon ground black pepper
- 4 teaspoons olive oil
- ½ teaspoon salt
- 1 cup water room temperature
Instructions
- Preheat oven to 350°F (175°C). Toss the peeled garlic with the tablespoon of olive oil in a small bowl, and then place them onto a parchment paper-lined baking tray. When the oven reaches 350°F, roast the garlic for 14 minutes until lightly golden. Remove from the oven and set aside to cool.
- Quarter the potatoes and place them in a pot along with 4 cups water. Bring the water to a boil, and allow the potatoes to cook for about 7-8 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander.
- Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, fry the onion in the oil, stirring regularly for about 7 minutes, until they are nicely browned. Turn off the heat.
- Add the potatoes, garlic, almond milk, and salt to the pan. Mash until smooth with a potato masher.
- Combine the flour, sour cream, pepper, oil, and salt in a mixer. Gradually add 1 cup water while the mixer is running at a low speed, until you have just formed a firm but not very sticky dough. Continue mixing at low speed for 2 more minutes to develop the gluten. Alternatively, you can mix the dough by hand, kneading for about 4 minutes.
- On a floured work surface, roll out the dough to about ⅛ inch thickness. Using a 2-inch-wide biscuit cutter or water glass, cut circles out of the dough. (You can re-roll the scrap dough to make more pierogies.)
- Place a heaping tablespoon of the filling in the center of each circle of dough. Gently wet the perimeter of each circle with a finger or a pastry brush dabbed in warm water.
- Fold the circles of dough in half over the filling to form half-moon shapes, being careful not to push the filling out into the edges of the pierogies, which makes their seal weak. Use a fork or firm pinch of the fingers to press the top and bottom edges together. As you work, transfer the sealed pierogies onto a lightly floured cutting board or baking sheet.
- You can steam or boil the pierogies if that’s your preference. Otherwise, to fry them, heat ¼ cup of olive oil in a large frying pan over medium-high heat. Once the oil is hot, fry the pierogies for 2 to 3 minutes per side until they are golden brown. Remove the cooked pierogies and pat dry of excess oil with a paper towel. Salt the pierogies to taste.
Equipments used:
Notes
- 📏 Dough-Bee Careful
- 📏
- Roll dough to ⅛ inch thick. Thick dough overpowers the filling, while thin dough risks tearing and leaking during cooking.
- ⅛
- 🔒 Seal Team Six
- 🔒
- Ensure edges are sealed tightly to prevent leaks. Lightly brush water if the dough feels dry and keep fillings clear of the seal to avoid bursting.
- 🌊 Optional Pre-Blanch
- 🌊
- Blanch pierogi in boiling water briefly before frying. This ensures fully cooked dough and a crispy, golden exterior.
- 🙅♀️Don’t Overcrowd
- 🙅♀️
- Fry in small batches to maintain even heat and achieve a golden crust. Overcrowding leads to greasy, torn pierogies and uneven cooking.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Sodium
129mg
(5%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Pierogies
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 129mg | 5% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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