Delightful Vegan Pierogi Platter: A Taste of Authentic Polish Cuisine

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1/2 cup cold unsalted butter, cubed 1/4 teaspoon salt 1/2 cup ice water 1 large onion, finely chopped 2 cups sauerkraut, rinsed and drained 1 cup mashed potatoes 1 cup grated cheddar cheese 2 tablespoons fresh dill, chopped 1/4 teaspoon black pepper 2 cups mixed sautéed mushrooms (cremini, shiitake, and portobello) 1/4 cup sour cream, for serving 1 tablespoon olive oil, for frying

Instructions

1. a. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water and mix until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. b. Prepare the fillings by sautéing the onions until softened, then combine with sauerkraut, mashed potatoes, cheese, dill, and black pepper to make one filling sauté the mushrooms in olive oil and season with salt and pepper for the second filling. c. Roll out the dough on a floured surface, cut into 2 inch circles, and fill each with a spoonful of either filling. Fold the circles in half and seal the edges by pressing with a fork. Boil the pierogi in boiling water for 3 minutes or until they float to the surface. d. Drain the cooked pierogi on paper towels and serve with a dollop of sour cream.

Chef’s Insight

Traditional Polish cuisine often uses a mix of flavors and textures, creating a unique sensory experience.

Notes

For best results, use a kitchen scale to measure the ingredients accurately.