November 27, 2013

Vegan Potato Pierogi

Pierogi! Pierogi! Pierogi! There is this funny little produce store on Fulton that I visit often for their juices and cheap veggies. It's a bit like glorified dumpster diving- every day a new super-sale special in the front bins, 3 peppers for $1, Lettuces, $1, etc. A few weeks ago I stopped in to buy a too-good-to-pass-up $1 bag of yukon gold potatoes and tried my hand at these delicious pierogi. Don't be intimidated if you've never tried making Polish dumplings! They are very easy to prepare. I used a food processor to make the dough but it could easily be kneaded by hand. These pierogi are stuffed with potatoes and kale (they could be filled with anything!) and are served alongside a pile of sauerkraut, homemade applesauce, and tofu sour cream. Smacznego!


3 1/2 cups all purpose flour
1 tsp. salt
1- 1/2 cups warm water
4 Tbs. olive oil

Place the flour and salt in a food processor equipped with a knife blade. Pulse to mix. While mixing, add the warm water and olive oil slowly. Add flour or water to reach desired consistency and knead until very smooth and elastic.


2 pounds yukon gold potatoes (cubed)
4 Tbs. earth balance
1 medium sized yellow onion (diced)
1 bunch kale (de-stemmed and chopped)
3 cups water
1/2 tsp. salt
1 tsp. apple cider vinegar
black pepper

In a large pot, heat the earth balance over medium heat. Saute the onion until translucent. Add the potatoes, kale, salt, and water. Stir to combine. Cover and cook until potatoes are soft, adding water as necessary. Remove from heat and mash. Add the vinegar and a few dashes of black pepper.

Roll the dough out until it is about 1/4 inch in thickness. Use a lid or cookie cutter to cut circles. Fill with a spoonful of filling and use a bit of water along the edges to seal the dumpling as you squeeze it closed.They don't have to look perfect! Line a tray with flour and place your prepared pierogi to rest. While you are making the dumplings, heat a large pot of water on the burner until boiling. Once boiling, lower the pierogi one by one into the hot water using a slotted spoon. My pot accommodated 6 at a time. The pieroigi will sink immediately and then rise once they are finished. Use the spoon to fish the dumplings out and place on a plate. Continue this process until all pierogi are boiled. Next, heat a large pan over medium heat. Add a few tablespoons of olive oil and fry the boiled pierogi lightly, flipping once.

Serve hot!


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