Cheese & Potato Pierogies in Tomato Sauce (Vegan)
These Vegan Cheese & Potato Pierogies in Tomato Sauce are filled with creamy potatoes and vegan cheese, pan-fried and covered in tomato sauce!
Equipment
- Sieve
- Stand Mixer optional
- Large Pot
- Slotted Spoon
- Skillet
Ingredients
For the Pierogies
- 2 cups all-purpose flour
- 1 cup hot water
- 1 tsp pink salt
- extra pink salt to boil the pierogies
For the Filling & Sauce
- 1 medium white potato (Yukon Gold) peeled and boiled
- pink salt to taste
- 2 tbsp vegan cheddar cheese shredded
- 2 tbsp vegan mozzarella cheese shredded
- a few tbsp avocado oil to pan fry the pierogies - see instructions below
- 1 cup vegan marinara sauce
Instructions
For the Pierogies
- Run the flour through a sieve onto a clean counter. Make a well and pour in a little bit of the water. Mix everything together with your hands, slowly adding more water and mixing it with the flour.
- Keep going until the dough doesn’t stick to your hands, and is smooth and elastic.
- Cover the dough with a clean towel for 30 minutes at room temperature. After this time, divide the dough into 2 pieces.
- Dust the counter with some extra flour. Roll out one of the dough halves very thin, without breaking it.
- Use an upside down glass rim to cut out circles about 3 inches in diameter. Place a tablespoon of the chosen filling in the middle of each pastry round.
- Fold the edges together to make the pierogi, pressing the ends to seal it. Repeat with all the dough. It should make about 18 pierogies.
- Bring a large pot of water to a boil. Add the pierogies one by one. Keep them in the pot until they float to the top after a few minutes.
- After each pierogi floats to the top, let it cook for another minute in the water. Then remove it with a slotted spoon, and place them side by side in a wide plate.
For the Filling
- Mash together the potatoes, salt to taste and cheese in a bowl.
- Add 1 tbsp of avocado oil in a skillet over medium heat. Once hot, evenly place the pierogies in the skillet. Depending on the size, you might need 2-3 tbsp of oil, instead of 1. The oil should evenly coat the bottom of the entire pan and all the pierogies.
- Allow the pierogies to pan-fry each side over medium heat, for a few minutes per side. They should lightly brown when toasted. You may need to do this in batches depending on the size of the skillet. Make sure to use a flat spatula and lightly stir them around every so often, so they don't stick to the bottom.
- Add the marinara sauce into the skillet, carefully stirring the pierogies for a few minutes, until the sauce is hot.
- Remove from the heat and serve hot, topping with more vegan cheese as desired!
Notes
Based on this recipe.
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Storage
- Store in an airtight container in the refrigerator for up to four days, or in the freezer for up to 2 months.