Monday, July 30, 2007

Vegan Pierogy Dough with a Not-So-Vegan Filling

I considered naming these "cute potato and cheese balls of yummy goodness" but it doesn't quite roll off the tongue so quickly. So just what is (are) Pierogy? According to Wikipedia (and who knows the accuracy of that),

Pierogi are semi-circular dumplings of unleavened dough, stuffed with
cheese, sauerkraut, mashed potatoes, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese (the last two are rather Mennonite-specific), or any combination thereof, or with a fruit filling like blueberry. Mashed potatoes with dry cottage cheese, onion and pepper are the most common filling.
This recipe of mine has cheddar cheese, garlic, onion powder, pepper and mashed potatoes in the filling. The dough itself is made vegan with the use of an egg replacer and silken tofu. For a fully vegan pierogy, just sub in vegan variations of the cheese, butter and milk, and voila!

Unfortunately, I have long lost the source for this recipe, though it does work very well! Andrew's being sent off to school with a batch of these too, hope he likes them!

Vegan Pierogy Dough à la Sarah
1 egg replacer, prepared
2 cups whole wheat flour
1 cup flour
1 teaspoon salt
1 teaspoon vinegar
10 1/2 ounces silken tofu (Mori-Nu Firm is great for this)
1/2 cup water
Pierogy Filling (recipe follows)

  1. Stir prepared egg replacer into the flours and salt and set aside.
  2. Blend the vinegar, tofu and water till smooth.
  3. Combine with the flours handling till the dough has a medium stiff consistency.
  4. Roll out dough on a floured board forming a rectangle. Cut into equal circles.
  5. Place about 1 1/2 tablespoon filling on each piece.
  6. Wet the edges of the dough. Stretch one side of the dough to meet the opposite side and press together, sealing the pierogi.
  7. Bring a large pot of water to a simmer.
  8. Drop each pierogi carefully into the water and cook in the simmering water until the pierogi rises to the surface.
  9. Remove and drain. They can be sealed in a plastic wrap and kept in the fridge or frozen at this point.

Pierogy Filling (use vegan variations if required)
4-5 Yukon Gold potatoes, boiled until very tender and drained, hot
2 Tbsp butter
Splash milk
2 cloves garlic, pressed
1/4 tsp onion powder
Coarsely ground black pepper
1/3 cup grated old cheddar cheese

  1. Mash potatoes with butter, milk, garlic, onion powder and pepper.
  2. Place over low heat and stir cheese through until well incorporated.
  3. Use in your favourite pierogy dough.

Psst... WHB #93 roundup is here!

1 comment :

Valli said...

Perogies are one of favourites and if I had to have a last meal it would include them. I think it's a great use for that silken tofu!