Pierogi’s… an amazing appetizer or main meal, that sadly many in my family just could not enjoy. So, I did what any engineer would do – I solved the problem. I have taken the recipe that my grandmother would make, and have modified it to use ingredients that my family can eat, so that they can enjoy the tasty treats. It is the best approximation to the old-world recipe that I have experienced – and I hope you agree!
Ingredients (makes 24)
- 1/4 cup vegan butter (Soy free Earth Balance)
- 1 cup coconut milk
- 1 egg’s worth of Ener-G Egg Replacer
- 3 1/2 cups King Arthur Gluten-free All-purpose baking mix
- 3 tbsp. water
- Lots of vegan butter (for sautéing later), with onions and mushrooms!
- 1 1/4 lb potatoes
- 3-4 tbsp. oil (vegetable)
- 1 onion chopped fine
- 1 cup Daiya cheddar cheese
- 1/2 cup vegan butter (Soy free Earth Balance)
- Salt and black pepper to taste
- Warm milk, water, and melted butter to ~110 (for the yeast).
- Add in egg replacer with salt and sugar.
- Mix in the gluten-free baking mix.
- Knead the dough for 5 minutes to mix thoroughly.
- Cover and place in a warm place, and allow to rise for 30 minutes. It won’t rise much.
- Peel and cut potatoes, and boil in a pan with salted cold water.
- Once boiling, reduce heat and simmer for 15-20 minutes.
- Meanwhile, sauté the onions until caramelized, but not burnt!
- Once the potatoes are done, drain, and allow steam to evaporate.
- Add potatoes and onions into a bowl, and mix and mash.
- Add the Daiya cheddar cheese, salt and black pepper, and mix to taste.
- Set aside as the filling for the dough.
Make the Pierogi
- On a floured surface, knead the dough for 2-3 minutes.
- Cut the dough into 24 equal sized balls. Let rest for 5-10 minutes.
- Flatten each ball into a round circle approximately 4 inches in diameter.
- Spread potato filling into the center.
- Fold the dough together into a half moon, and seal the edges. Press with the end of a fork if necessary.
- Delicately, add pierogi to boiling water, and boil for 2 minutes each. Remove and allow to cool and dry.
- At this point, you can freeze (once cooled) and separate with wax or parchment paper.
- To cook, add to a pan with onions, mushrooms, and generous butter. They should be sautéed till golden brown, but not burnt, turning frequently.
- Serve with sour cream.