Ah, pierogies. The traditional polish dumpling that my grandma makes from scratch every year. As you can imagine, that meant a lot to live up to when taking my first stab at making them myself. Aside from a slight snafu with freezing them (see my tip below), I got the stamp of approval from Gramoo herself as well as the rest of my Polish family!
I really enjoyed putting my own spin on these and making them different than my grandma does. I think the savory combo of spinach, caramelized onion, mushroom and the bonus of sweet potatoes really elevated this classic recipe and made it extra creamy.
It’s always a treat knowing that you can make a family dish you've always held to such high, delicious regard. Another victory for vegan dishes at my family’s holiday dinners!
2 cups all-purpose flour
½ cup warm water
2 tbsp warm water
¼ cup vegetable oil
1 tsp salt
1 ¼ lb Russet potatoes, cut into ¾ inch cubes
1 ¼ lb sweet potatoes, cut into ½ inch cubes
3 tbsp vegan butter (like Earth Balance)
One large yellow onion, thinly sliced
4 cups fresh spinach
8 oz mushrooms (cremini or baby bella), sliced
4 cloves of garlic, minced
Vegan butter, for frying
Vegan sour cream or plain, unsweetened yogurt, for serving
Chives, for garnish
- Mix all of the dough ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
- Let the dough rest in the bowl (covered with a towel) for 30 minutes.
- While the dough rests, create your filling.
- Place the russet potatoes into a large pot of cold salted water over medium heat. Bring to the boil, then simmer for 15 to 20 minutes, or until tender, adding the sweet potatoes after 5 minutes. You may need to let cook a bit longer, so just continue to check for the potatoes for tenderness.
- Drain and leave to steam dry, then return to the pan with the vegan butter and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
- Add 2 tbsp olive oil to a skillet over medium heat. Once oil is warm, add onion, half of the minced garlic and ½ tsp salt. Let onion saute for 8+ minutes, allowing for a nice caramel color.
- Once the onions are caramelized, add the spinach with a sprinkle of salt and let it wilt completely. Remove from the pan and set aside.
- Add another 2 tbsp of olive oil to the skillet. Once warm, add the mushrooms, remaining garlic and a sprinkle of salt. Saute until caramelized, about 8 minutes.
- Once all filling components are complete, combine potatoes, spinach, onion and mushrooms. Let cool enough to touch.
- Back to the dough. Separate into 2 parts.
- Roll one half of the dough on a floured surface until about ⅛ inch thick.
- Cut 3 inch circles using the mouth of a drinking glass (I used a beer glass).
- Add a tsp or so of filling (depending on how big your circles are). Don't put too much, or they will be hard to close.
- Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
- Roll out the other half of the dough, and cut, fill, and seal.
- To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes, just until they float.
- At this point you can freeze the pierogi for later, or you can cook them. If freezing, let them cool and dry. Add pierogi to a freezer-safe bag (I love these reusable guys) and place a little piece of parchment or wax paper between each.
- When ready to cook, pan fry the pierogi in vegan butter over medium high heat, until brown on either side.
- Garnish with chives and vegan sour cream!
Tip: If you are going to freeze them, boil them first. I froze before freezing and my Polish grandma told me this was incorrect, and it made them all stick together when defrosting. To avoid shame from my Gramoo, boil, then freeze. :)
Vegan Pierogi Dough recipe from Genius Kitchen.