1ccake flourmakes a more tender dough, but you can use all purpose flour
1/4tspsalt
FOR THE FILLING:
5mediumpotatoesmashed
1largeoniondiced
1tbspvegan margarine
1/4cupalmond milk
1/4cupnutritional yeastoptional
1tspsalt
1tspblack pepper
FOR SERVING:
1largecabbagesauteed with salt & apple cider vinegar, to taste
1largeonionsauteed in a very small amount of oil and/or vegan margarine
2largeapplessliced into wedges, sauteed in a very small amount of vegan margarine
Vegan Sour Creamor cashew cream, for dipping
Applesaucefor dipping
Instructions
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.