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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Boiled baked or fried....serve with sauerkraut and applesauce! Ingredients:
3 cups all-purpose flour, plus a little extra for rolling |
1/2 teaspoon salt |
1/4 cup sunflower oil |
1 cup water (reserved from cooked potatoes) |
1 1/2 lbs yukon gold potatoes |
1/4 cup canola oil |
1 small onion, finely chopped |
1/2 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Filling -
2. Peel and cut potatoes into small pieces. Cover with water and cook until easily pierced with a fork. Drain (reserving 1 cup water for dough) and mash well. I use a potato rice.
3. Meanwhile sautee onion in oil for about 7 minutes over meadium heat. Once onions are done, combine salt pepper, potatoes and onions and mix well. You can add a bit of well drained sauerkraut if you would like.
4. To Make Dough:.
5. Combine flour, salt, oil and reserved water in large bowl, and mix until dough forms a ball. If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
6. Put it all together!
7. Roll the pierogi dough on a floured board or countertop until 1/8 thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
8. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
9. If you want to pan fry them, can a healthy pat of vegan butter to a pan, wait for it to melt and them fry on each side until golden.
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