Vegan Pierogi with Potato and Caramelized Onion

🛒 Ingredients

• All-purpose flour 50 g · 182 kcal
• Water 25 g · 0 kcal
• Vegetable oil 10 g · 88 kcal
• Potatoes 83 g · 70 kcal
• Onions 33 g · 13 kcal

👨‍🍳 Instructions

1. For the dough, combine flour and salt in a large bowl. Gradually add warm water and 1 tablespoon of vegetable oil, mixing until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic, then cover and let rest for 30 minutes.
2. For the filling, peel and boil potatoes until very tender. Drain thoroughly and mash them, ensuring no lumps remain.
3. Finely dice the onions. In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat and sauté the diced onions until deeply caramelized and golden brown, about 10-15 minutes.
4. Combine the mashed potatoes with the caramelized onions, season with salt and black pepper to taste, and mix well to create the pierogi filling. Allow it to cool completely.
5. Roll out the rested dough on a lightly floured surface to about 2-3 mm thickness. Use a round cutter (about 7-8 cm diameter) to cut out circles.
6. Place about 1 tablespoon of cooled potato and onion filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges tightly to seal, ensuring no gaps.
7. Bring a large pot of salted water to a rolling boil. Carefully drop the pierogi into the boiling water, a few at a time, to avoid overcrowding. Cook for 2-3 minutes after they float to the surface.
8. Remove cooked pierogi with a slotted spoon. For extra flavor and texture, you can lightly pan-fry them in a little vegetable oil until golden brown on both sides. Serve hot with fresh dill or vegan sour cream.