Vegan Potato & Kraut Pierogi

Vegan Potato & Kraut Pierogi, Made Simply

Servings

5 pierogies, 1-2 servings

These pierogies are so simple to make and delicious. You just need a bit of time for the dough process! 

Vegan Potato & Kraut Pierogi, Made Simply

Ingredients

    Vegan Dough

    • all-purpose flour, 1 cup (or any flour best for dough making, double check on ratios)
    • salt, 1/4 tsp
    • unsweetened applesauce, 1/4 cup
    • olive oil, 2 tbsp
    • warm water, about 2 tbsp (add more if needed)
    • ghee butter, lactose free butter, butter of choice, or oil for frying
    • your choice of pierogi topping: coconut based yogurt, vegan sourcream, lactose free yogurt, or your choice of non vegan topping

    Filling

    • white sweet potato, 1 medium or 2 small (or any potato of choice) peeled & roughly chopped
    • sauerkraut, ¼ cup
    • dijon mustard, 1 tsp
    • salt & pepper, to taste
    • dried parsley, oregano, garlic powder, 1 tsp each
    • nutritional yeast, 1 tbsp
    • evoo, a drizzle for flavor

    Directions

      Prep the Dough

      1. Combine flour and salt in a medium size bowl.

      2. Add applesauce and olive oil. Mix until crumbly.

      3. Slowly add warm water. Knead until dough forms, about 5 minutes.

      4. Cover and rest dough for 30 minutes. Move onto the filling.

      Prep the Filling

      1. Boil potatoes until fork-tender, about 10-15 minutes. Drain and mash with a fork or hand masher.

      2. Add dijon, a drizzle of olive oil, nutritional yeast, salt, pepper, and seasoning.

      3. Mix in sauerkraut. Taste test your filling and adjust. Set filling aside and begin to assemble pierogies.

      Prep the Pierogi

      1. In the same pot potatoes were boiled, use this pot to boil more water for the pierogies.

      2. Roll the pierogi dough out to about 1/8 inch thick — thin enough to fold easily, but thick enough to hold the filling without tearing. (You should be able to lift a round without it stretching too much. if it's too thick, they’ll be doughy; too thin, and they might break when boiling.)

      3. Use a round glass or small bowl (pierogi-sized) to cut dough into circles, 3-3 ½ inches.

      4. Place filling in center of each circle, about a tsp or so. Fold dough over and seal edges with your thumb.

      5. Boil pierogies in salted water until they float, about 5 minutes. While pierogies boil, prep a pan or skillet to fry pierogies. Melt butter or heat oil, for frying.

      6. Pan-fry for 4–5 minutes per side.

      7. Serve with topping of choice.
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