Description
Hearty vegan pierogi, perfect for a cozy night. Serve with roasted Brussels sprouts and kielbasa for a complete meal.
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 1/2 medium onion (diced)
- 4 medium potatoes (peeled, Yukon gold)
- 3 tbsp vegan margarine
- Salt and pepper
- 3 cups (710 ml) flour
- 1/2 tsp salt
- 1 cup (237 ml) warm water
- 1 lbs (454 g) Brussels Sprouts
- 4 meatless kielbasa sausages (sliced)
- Horseradish
- Sauerkraut
- Sliced green onions
Instructions
- To prepare the pierogi:
- In a large skillet, heat 1 tablespoon of vegetable oil over low-medium heat. Add the diced onion and sauté until caramelized, about 10-12 minutes. Remove from heat.
- Chop the potatoes into 1-inch pieces and place in a saucepan filled with water. Boil potatoes until soft, approximately 10 minutes. Drain the potatoes. Mash the potatoes, then add the onions, vegan margarine, salt and pepper to taste. Set aside the mixture to cool slightly.
- In a large mixing bowl, sift together the flour and salt. Mix in warm water and vegetable oil, whisking until a dough begins to form. Knead for 5 minutes on a floured surface until the dough is very smooth and elastic.
- Divide the kneaded dough in half and roll one portion out very thinly (approximately ?-inch). Using a 3-inch cookie cutter or the edge of a glass, cut out rounds of dough and set aside on a floured surface. Repeat with the remaining dough.
- Roll out each round of dough individually. Add 1 tablespoon of potato and onion filling in the center. Dip a brush or your finger in water and dab some water around the edge of the dough round, then fold in half. Seal the edge with your fingers, or by pressing down with a fork. Set aside. Repeat for each pierogi.
- Bring a large pot of salted water to a boil over high heat. Boil 6-8 pierogi at a time for about 4 minutes each. Remove from the pot with a slotted spoon and continue until all pierogi are cooked.
- To prepare the Brussels sprouts:
- Preheat oven to 400°F (204°C).
- Chop the Brussels sprouts into halves, then wash under cold water. Spread evenly on a prepared baking sheet and drizzle with 1 tablespoon of vegetable oil, salt and pepper to taste. Roast for 10-12 minutes, or until thoroughly cooked and crispy.
- To assemble dish:
- Add 1 tablespoon of vegetable oil to a large skillet over medium heat. Add some boiled pierogi, careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until golden and crispy. Fry as many pierogi as you wish to eat, adding more vegetable oil if necessary.
- Keep the burner on and add the kielbasa to the pan. Cook for 2 minutes on each side, adding more vegetable oil if necessary.
- If you do not want to fry the pierogi after boiling, simply set the boiled pierogi aside and keep warm.
- Serve the pierogi with cooked kielbasa, roasted Brussels sprouts, sauerkraut, prepared horseradish to taste, and sliced green onions for garnish.
Notes
- For a richer flavor, use russet potatoes instead of Yukon Gold.
- To prevent sticking, lightly dust your work surface and rolling pin with flour when making the dough.
- Leftover pierogi can be frozen for up to 3 months; reheat from frozen in boiling water.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 3 pierogi
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10