Vegan Polish Pierogi Delight: Delectable Stuffed Dumplings in Creamy Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1/2 tsp salt 4 tbsp coconut oil, chilled and cubed 6 tbsp cold water 2 cups mashed potatoes 1 cup sautéed mushrooms 1/2 cup finely chopped onions 1 cup dairy
• free cheese, shredded 3 tbsp soy sauce 1/4 tsp black pepper 1 cup almond milk 1/4 cup nutritional yeast 2 tbsp cornstarch

Instructions

1. In a large bowl, mix flour and salt. Cut in coconut oil until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and knead until dough forms. Wrap in plastic and refrigerate for 30 minutes.
2. Meanwhile, prepare the filling by combining mashed potatoes, sautéed mushrooms, chopped onions, soy sauce, and black pepper. Set aside.
3. On a floured surface, roll out dough to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or glass.
4. Place 1 tbsp of filling in the center of each circle. Moisten edges and fold over, sealing well. Crimp edges with a fork. e) Bring a pot of salted water to a boil. Drop pierogi into boiling water and cook for 3 minutes or until they float to the surface. Remove with a slotted spoon. f) In a separate saucepan, whisk together almond milk, nutritional yeast, and cornstarch until smooth. Heat over medium heat until slightly thickened. Gently toss cooked pierogi in the creamy sauce to coat.

Chef’s Insight

This recipe showcases the versatility of vegan cuisine while highlighting traditional Polish flavors and textures.

Notes

Use gluten-free flour for a celiac-friendly version.