Vegan Potato Pierogis

This was my first attempt at making pierogis, and to my surprise it wasn't a daunting task.  The dumpling dough was simple and quick, and the filling is simply mashed potatoes.  You can use a fancier filling if you want like garlic and spinach, wild mushrooms, or even puréed sweet potato.  Whatever filling you choose, these pierogis are a treat!

Ingredients for dough:

3 cups organic unbleached all-purpose flour

1 t sea salt, plus 1 t for the boiling water

1T organic pure extra virgin olive oil, plus 1 T for the boiling water 

1 cup plus 2 T warm water

Ingredients for filling:

2 cups mashed potatoes 

Method:

In a medium bowl, stir together the flour and salt.  Pour in the oil and water.  Stir until a dough forms.  If the dough is too dry, add 1 T of extra water at a time.

Place dough on a floured surface and knead for 2 minutes.  Let dough rest for 20 minutes.

In a large pot, boil 12 cups of water with 1 t of sea salt and 1 T oil.

For the last step I didn't get fancy.  I pulled out pieces of dough from the bowl, and formed each piece into a flat circle with my hands.

I placed 2 tablespoons of mashed potatoes in the center of each circle of dough, then folded the dough in half and crimped the edges close using the prongs of a fork.

Drop 3 pierogis at a time into the boiling water.  Cook for 4-5 minutes until they float to the surface.

Use a slotted spoon to scoop and transfer to a paper-lined serving dish.  

Serve with sauerkraut.

*Recipe from VegNews