Is it pierogis or pierogies? I think it’s “ie”. Anywho – I converted recipe from old pre-vegan one since I like to put sour cream in everything, including the dough. My thanks also to Isa / Vegan Brunch because I wanted to scale down the recipe a little and her recipe definitely helped (’cause really, who wants to do math in the kitchen?)
Vegan Whole Wheat Pierogies
3 cups whole wheat pastry flour
1 c. vegan sour cream
3 T. melted vegan margarine
1 vegan egg (I used egg replacer powder)
1/2 t. salt
4-6 T. water (depending on texture of dough)
Filling of choice
1/4 t. egg replacer mixed with 2 t. water (for sealing edges)
Mix together vegan egg & set aside. Place flour and salt in large bowl, add in sour cream, margarine, and vegan egg and stir until somewhat combined (will be crumbly), add in water, 1 T. at a time until dough forms ball. You could probably do this in food processor as well, but I haven’t tried it. Turn out dough onto floured surface and knead until dough smooth & all together (about 4 minutes) – cut in half, wrap dough balls in plastic wrap and put in fridge for 10 minutes.
Make filling: I just used leftover mashed potatoes and stirred in some sour cream and Daiya cheese. I think I had about 2.5 cups of potatoes. There’s lots of other recipes for fillings online – another one of my favorites is mushroom sauerkraut.
Put large pot of water onto boil if making right away (salt when starts to boil) & mix egg replacer/water. Roll out one of the balls of dough to about 1/4″ thick and using large glass or large biscuit cutter cut circles of dough. Place heaping teaspoon of filling (or just under 1 T.) on circles, wet edge of one half of the circle with mixed egg replacer, fold over so resembles half moon, and crimp edges with fork. When you have at least 6 or so and water is boiling, boil for 10-12 minutes. Remove and let drain slightly. While boiling, heat 1 T. margarine in frying pan with about 1/4 onion (diced) & fry pierogies for a few minutes each side. Done! I like mine with sour cream & I usually prepare fried sauerkraut separately and have on the side. Prepare pierogies in batches.
Note: Pierogies can also be frozen on a cookie sheet right after you make them (before boiling!) and placed in a freezer bag for an easy future dinner. Just pop in boiling salted water and let boil about 5 minutes after they float to the top. Fry same as above.
