One of the best meals I’ve ever had was at a restaurant called Vegemiasto in Warsaw, Poland. Completely vegan potato and onion pierogies with a glass of lemonade on the side. Oh my goodness ya’ll… I don’t know how they did it. They were soft and light, not too heavy, but certainly very flavorful and delicious.
I can taste them like it was yesterday! So ever since then, I have been trying to figure out how I could make them at home and, while these are not 100% like the ones I had in Poland, they were still amazing and won over quite a few meat eaters as well.
This isn’t the quickest recipe in the world, and I was lucky to have my mother help me out with making them but they are worth it. Plus, they’re great because you can make a big batch and freeze them for another time or simply just refrigerate them for another day.
Adapted from Hot For Food
For the dough:
3 cups flour
1 cup water
1 tbls oil
1 tsp salt
For the filling:
2 russet potatoes
6oz firm tofu (drained)
2 tbls vegan butter or margarine
juice of half a lemon
1/4 soy or other non-dairy milk (non-sweet)
2 tbls nutritional yeast
Combine all of the dough ingredients in a bowl and stir together until it becomes a dough. Pour onto a counter surface and knead until smooth. Refrigerate while you make the filling.
For the filling, cut the onions in slices and cook with olive oil over a medium-high heat. You want a really nice caramelization so let them take their time. Once they’re done, take out 1/3 to save for serving. Add the tofu to remaining onions and cook together for about 5-10 minutes or until the tofu is cooked.
Meanwhile, boil the potatoes until soft. Mash them with the vegan butter, soymilk, nutritional yeast, lemon juice, salt, and 2/3 of the caramelized onions and tofu.
Roll out the dough thinly, then cut our circles with a cup or cookie cutter. Add about a tsp of filling onto the circles, use water around the edges, fold the dough over, and use a fork to crimp the edges.
Once pierogies are formed, add them a few at a time to boiling water and cook for 3-5 minutes. Transfer to a plate with a paper towel before cooking them in a pan with olive oil until they’re nice and crispy.
Serve with Saurkraut and sauteed onions. Vegan sour cream would also be great with them along with some fresh greenery on top for color! Enjoy!