I had never made pierogies before and gracefully accepted the challenge of making them. If I might say so, they were a hit for brunch so here is the recipe. I hope you make to many so that you will have to freeze them and have a stockpile for when you desperately need some flavour in your face.
Here’s a basic pierogie dough recipe that I found off of the interwebs! Click on the link to see the proper making instructions with pictures!
2 C White Flour
1/2 Tsp Salt
1/4 C Soy Margarine
3 Tbsp Water
For the method, check http://hellyeahitsvegan.com/?p=768 – they’ve got pictures! But just in case that site goes down, here are the steps:
To prepare the dough, sift together the flour and salt.
Cut in the margarine with a pastry blender or two knives. Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball. You don’t want it to be too wet.
Dust a clean surface with flour, and knead dough for 10 minutes. Place in an oiled, covered bowl in refrigerator for half an hour.
Prepare your filling.
Remove dough from refrigerator; divide into thirds. Roll each section into a ball. On a lightly-floured surface, roll one ball of dough out until it’s about 1/8? thick.
With a round cookie cutter or a glass, cut into 2½-3? circles of dough. (Keep the scraps–you can roll them out again later.)
Place a walnut-sized amount of filling in the center of each circle. Using your fingers and a small bowl of water, dampen the edges of the dough and fold dough in half, enclosing the filling.
Pinch edges with your fingers or a fork to seal.
Here’s the filling that I constructed to go inside of my pierogies
6 small yukon gold potatoes (about 4 cups diced)
2 cloves garlic minced
1 green onion finely sliced into rings
1 tsp Paprika
1/4 C Daiya (white or yellow)
2 Tbs Soy Margarine
1/2 C Nutritional Yeast
- Dice and boil the potatoes until they are soft enough to mash.
- Mash the potatoes together with all of the rest of the ingredients.
- Add about 1 Tbsp of filling to each pierogie.
When your pierogies have been completely folded and assembled make sure to let them cool in the fridge or freezer. After about an hour of cooling you must steam each pierogie in a medium saucepan or steamer for approximately 3 minutes. After this step I choose to pan-fry them in very hot oil to get a crispy crust on the outside.
