VEGAN PIEROGIES
I made this up and it's awesome! I never tried making pierogis before and my first try was pretty successful. These would be great with a spicy mustard dipping sauce.
Provided by tendollarwine
Categories Savory Pies
Time 1h25m
Yield 30-40 pierogis
Number Of Ingredients 18
Steps:
- To make the dough, mix all the ingredients in a bowl and knead until smooth. You may need to add more water. Set aside and cover with a clean, dry towel for 30 minutes.
- While the dough is resting, heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the onions and cook until translucent. Then, add the carrots, celery, potatoes and seasonings.
- Stir well to combine and cover, venting the lid slightly. Check on the vegetables after a few minutes. If they seem to be browning quickly, turn the heat down a bit. Stir every few minutes and check the potatoes for doneness. Once they are fork-tender, add the peas, cook for another couple minutes, and turn off the heat.
- Dust a work surface with flour and roll out half of the dough as thin as you can get it. Using a cookie cutter or the can from the peas, cut out circles and set aside. Knead the leftover dough into a ball and roll out again. Do this again with the other half of the dough until it is all or mostly used up.
- Take a circle of dough and roll out a little more with your rolling pin to make it thinner and wider. You'll be able to use more filling this way. Dip your finger in water, and wet the edges of half of the circle. Spoon on some of the filling, and pinch the pocket shut, forming a half moon.
- Once all of the pierogis are stuffed and sealed, bring a pot of water to a boil. As it comes to a boil, get a large pan ready to fry the pierogis. Turn the heat to medium and add 2-3 tsp of margarine to the pan to melt.
- Once the water is boiling, drop in as many pierogis as you think will fit into the frying pan. Usually 8-10 at a time is ok. When they rise to the top, skim them off and drop them into the heated frying pan. Cook for about 3-5 minutes on each side until browned and crispy. Transfer to a plate and keep in a warmed oven until all of the pierogis are done. Continue to cook in batches, adding more margarine to the pan as needed.
Nutrition Facts : Calories 82.2, Fat 3.2, SaturatedFat 0.5, Sodium 171.5, Carbohydrate 11.7, Fiber 1.8, Sugar 1.3, Protein 2.1
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Oluwasegun Kemisola
[email protected]These pierogies were delicious! I made them for a party and everyone loved them. They were so easy to make too.
Sajahan Sajahan
[email protected]I'm not a huge fan of pierogies, but I thought these were pretty good. The dough was light and fluffy, and the filling was flavorful. I would definitely eat these again.
Pasindu Chathuranga
[email protected]These pierogies were a disappointment. The dough was tough and the filling was bland. I wouldn't recommend this recipe.
Janelle Navarro
[email protected]I've made these pierogies several times now and they're always a hit! They're so easy to make and they taste delicious. I love that they're vegan too.
Adam Bottom
[email protected]These pierogies were amazing! The dough was so soft and the filling was so flavorful. I will definitely be making these again.
haji aryan
[email protected]I followed the recipe exactly and the pierogies turned out great! They were light and fluffy with a delicious filling. I would definitely recommend this recipe.
obetta chimaobi
[email protected]These pierogies were a bit too oily for my taste. I think I'll try a different recipe next time.
Ajay Singh
[email protected]I've been wanting to try vegan pierogies for a while now and I'm so glad I finally did! These were so good. The dough was perfect and the filling was flavorful. I will definitely be making these again.
Restless Classic
[email protected]These pierogies were delicious! I made them for a party and everyone loved them. They were so easy to make too.
Boas Kayange
[email protected]I'm not a huge fan of pierogies, but I thought these were pretty good. The dough was light and fluffy, and the filling was flavorful. I would definitely eat these again.
Shafqat Banbhan
[email protected]These pierogies were a disappointment. The dough was tough and the filling was bland. I wouldn't recommend this recipe.
Muhammad Hassan Ali
[email protected]I've made these pierogies several times now and they're always a hit! They're so easy to make and they taste delicious. I love that they're vegan too.
Robert Ross
[email protected]These pierogies were amazing! The dough was so soft and the filling was so flavorful. I will definitely be making these again.
Robert W. Wright
[email protected]I followed the recipe exactly and the pierogies turned out great! They were light and fluffy with a delicious filling. I would definitely recommend this recipe.
Ornob Biswas
[email protected]These pierogies were a bit too bland for my taste. I think I'll add some more spices next time.
Yaa Anokyewaa
[email protected]I've been looking for a good vegan pierogi recipe and this one is perfect! The dough was easy to work with and the filling was delicious. I will definitely be making these again.
Thomas Shellby
[email protected]These pierogies were delicious! I made them for a party and everyone loved them. The dough was perfect and the filling was flavorful.
Aylin Carrasco
[email protected]I'm not vegan, but I still really enjoyed these pierogies. The dough was light and fluffy, and the filling was flavorful. I would definitely make these again.
HIKTUR
[email protected]These pierogies were a hit with my family! The dough was easy to work with and the filling was delicious. I especially loved the addition of sauerkraut.