Vegan Pierogies (Potato & Onion)

Ingredients

• 320 g (2 1/2 cups) all-purpose flour
• 1/2 tsp salt (for dough)
• 180 ml (3/4 cup) warm water
• 2 tbsp olive oil (for dough)
• 500 g russet potatoes (about 2 medium), peeled and cubed
• 2 yellow onions, diced
• 3 tbsp olive oil (for cooking)
• 2 garlic cloves, minced
• 2 tbsp nutritional yeast (optional)
• 3/4 tsp salt (for filling)
• 1/2 tsp black pepper

Instructions

1. Make the dough: Mix flour and 1/2 tsp salt in a bowl. Add warm water and 2 tbsp olive oil, stir until shaggy, then knead 5–7 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Boil potatoes: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well and mash.
3. Caramelize onions: Heat 3 tbsp olive oil in a skillet over medium heat. Cook onions 10–12 minutes until golden. Add garlic for the last minute. Set half the onions aside for topping.
4. Make the filling: Mix mashed potatoes with half the cooked onions, nutritional yeast, 3/4 tsp salt, and pepper. Taste and adjust. Let cool before filling.
5. Roll and fill: Roll dough to about 3mm (1/8 inch) thick on a floured surface. Cut 8cm (3 inch) circles. Place a heaping teaspoon of filling in each, fold into a half-moon, and pinch edges firmly to seal (a fork crimp helps).
6. Boil: Boil in batches in salted water. They’re done about 1–2 minutes after they float. Remove with a slotted spoon.
7. Pan-fry and serve (optional but recommended): Fry boiled pierogies in a little oil until golden and crisp, 2–3 minutes per side. Top with reserved caramelized onions.

Notes

Toppings: reserved caramelized onions, fresh dill, chives, or lemon. For a creamy dip, blend soaked cashews with lemon juice, water, and salt. Freeze uncooked pierogies on a tray, then bag; boil straight from frozen.