Growing up, I had never even tasted a pierogi. I know … hard to believe, right? Then, somewhere in my 20’s I was introduced to these little gems and it was love at first bite! This Potato Pierogi with Sauteed Cabbage and Apples did not disappoint.
Awhile back, I made these homemade Sweet Potato Pierogi and since I demonstrated the making of the vegan pierogi dough there, I won’t repeat myself. The filling in this version is beyond simple. Mashed potatoes, caramelized onions plus a little salt and pepper.
I like to make my mashed potatoes just as I would if I were going to eat them “as is” … and be sure to season them well with salt and pepper. As with the sweet potato pierogi, take care not to overfill or they will burst open. Trust me, learned that lesson the hard way!
You just fold over the dough and with a fork, crimp the edges to seal. This part is important or again, they will burst open when we boil them. After they are par-boiled (they float to the top when they are ready), they go into a skillet that contains a bit of oil or vegan margarine over medium heat. I actually use both, one for flavor, one for browning. I find that if I just use vegan margarine, it burns but with a touch of oil, I am able to get better color on them.
In another larger skillet over medium heat, add the onions and again, a touch of both oil and vegan margarine. Very little is required to get this going. I season with salt and pepper along with a splash of apple cider vinegar. You’ll notice I did the onions and green cabbage together, but did the red cabbage separately. If you do them together, they will taste just fine – but it will turn everything pink. Not a bad thing…if you like pink 🙂
Just before serving, I clean out one of the skillets and add a smidge (technical term) of vegan margarine and the sliced apples over medium heat. In just a few minutes they get golden and tender. Apples, onions and cabbage are a match made in Heaven.
I like to serve mine with both vegan sour cream and applesauce for dipping. Sweet + savory = my favorite kind of meal!
Did you make this recipe for Potato Pierogi with Sauteed Cabbage and Apples? Let me know in the comments section below what you thought 🙂
Potato Pierogi with Sauteed Cabbage and Apples
FOR THE PIEROGI DOUGH:
- 1/8 c applesauce
- 1-1/2 tbsp vegan sour cream or cashew cream
- 1/2 c almond milk
- 1/2 c water
- 1-3/4 c all purpose flour
- 1 c cake flour makes a more tender dough, but you can use all purpose flour
- 1/4 tsp salt
FOR THE FILLING:
- 5 medium potatoes mashed
- 1 large onion diced
- 1 tbsp vegan margarine
- 1/4 cup almond milk
- 1/4 cup nutritional yeast optional
- 1 tsp salt
- 1 tsp black pepper
- 1 large cabbage sauteed with salt & apple cider vinegar, to taste
- 1 large onion sauteed in a very small amount of oil and/or vegan margarine
- 2 large apples sliced into wedges, sauteed in a very small amount of vegan margarine
- Vegan Sour Cream or cashew cream, for dipping
- Applesauce for dipping
In the bowl of an electric mixer, combine all of the ingredients for the dough. Wrap in plastic wrap and let rest in the refrigerator. For easier handling, as it is a sticky dough, you could also place in the freezer for 10 minutes prior to using.
Meanwhile, in a saute pan with a little bit of oil or vegan margarine (I use a very small amount of both), saute the onions. Once softened, add the cabbage, salt and apple cider vinegar.
Using a well-floured surface and rolling pin, roll dough to about 1/8 inch thick. Allow to rest for a few minutes. Using a large round cookie cutter, cut circles and place about 1 Tbl of filling in the center of each. Fold over and press to seal. Using a fork, crimp edges and use the cookie cutter if you need to trim up any excess. The most important thing is to be sure they are sealed or they will seep out during the boiling process. Place on a lined sheet pan as you make them and complete all before proceeding.
Heat a pot of salted water to boiling. Gently place a few pierogi at a time in the water. They will float to the top when they are ready. Remove to a towel-lined cookie sheet to drain.
Heat a skillet on high heat and add 1 tsp of oil. Add the drained pierogi and quickly brown on both sides.
NOTE: If you plan to freeze any, boil them first. Let them drain then place them in an airtight container with a little oil. Allow to cool completely and freeze. They’ll keep for 3 months in the freezer.
Just prior to serving, saute the apple wedges in a very small amount of vegan margarine over medium heat until golden and just slightly tender.
Serve with vegan sour cream (or cashew cream) and/or applesauce for dipping.