Pierogies are basically like a Polish version of dumplings, typically stuffed with potato and some other flavors mixed in. When I was in middle school and didn’t know how to cook, I would get off the bus and make frozen pierogies in the microwave. The pierogies would blow up and explode in the microwave, leaving behind a rubbery shell of dough and half frozen potato contents on the plate. I thought I hated pierogies but it was just that I had no idea how to cook them properly.
I recently went to a Polish deli where they had homemade pierogies and when cooked the right way, I was amazed at how good they tasted. At this point in life I don’t even own a microwave so I wanted to revisit this food and conquer it from scratch. The ingredients are super minimal and cheap and the result is a batch of warm and filling pierogies.
Mushroom, Onion & Potato Vegan Pierogies
- For the Dough:
- 3 1/4 cup whole wheat flour
- 1 cup filtered water
- 1 tsp sea salt
- 1 tbsp olive oil
- For the filling
- 2 cups potatoes, cubed
- 1 cup minced mushrooms, any variety
- 1 small red onion, diced
- 2 tbsp minced garlic
- 1 tbsp olive oil
- to taste salt & black pepper
- 2 tbsp vegan butter
- to serve fresh scallions
1. Add potatoes to a pot and cover with water. Bring water to a boil and cook until the potatoes are tender and can be pierced with a fork, about 10 minutes.
2. In a separate pan, add the olive oil and heat the pan. Add the mushrooms, onions and garlic and simmer on low heat until the onions start to brown.
3. While waiting for these to cook, prepare the dough. Add the flour and salt to a bowl and mix. Add the water and oil and mix until smooth. Make it into a ball and roll between your hands to make sure all the flour is incorporated.
4. On a floured surface, roll out the dough into a thin layer. Using the rim of a cup, cut out circle shapes.
5. Remove the potatoes from the boiling water and mash them. Add potatoes to pan with mushroom and onion and mix well.
6. Season with salt and pepper to desired taste.
7. Add a spoonful of the potato mixture into each dough circle. Fold each circle in half and pinch the dough, being sure to seal all the edges.
8. Drop the pierogies into a pot of boiling water. (I used the boiling water from the potatoes) and cook for about 3 minutes, until the dough becomes firm.
9. Remove from water with a slatted spoon and set on a paper towel.
10. *optional* (but recommended) To fry the pierogies after boiling them, heat some vegan butter in a pan and then add the pierogies, cooking until each side is browned, about 2 min per side.
Serve with scallions.
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Photo: Lauren Sacerdote