Vegan Caramelised Onion and Potato Pierogi
These pierogi are the perfect balance of savoury, sweet, soft and crispy. They're made up of an easy dough and a rich potato and caramelised onion filling, making them the ultimate comfort food. They can also be frozen once shaped, and cooked off another day for pierogi in five minutes when the comfort food craving strikes.
25mins + rising
¼ tsp salt
240ml warm water
3 tbsp (45g) plant based butter, melted (or oil)
3 white onions (around 400g), sliced into half moons
4 tbsp (60g) plant based butter, separated
½ tsp salt
6 medium-sized potatoes (around 600g), diced
3 tbsp (45ml) plant based milk
Start by making the dough. Combine 380g of flour and salt in a large bowl. Add the warm water and melted butter, and stir together until a rough dough forms.
Transfer the dough to a floured surface and knead it for 7-8 minutes until the dough is no longer sticky and it bounces back when pinched - add up to 2 tbsp of extra flour if the though feels wet. Wrap the dough in cling film or parchment, and let it rest in the fridge for at least 45 minutes.
In the meantime, make the filling. Heat 2 tbsp of butter in a large pan over medium heat. Add the sliced onions and salt and stir to coat.
Lower the heat, and cook them for 25-30 minutes, until golden brown, sweet and soft. If the edges start browning too quickly whilst cooking, reduce the heat slightly. If the onions start sticking to the bottom of the pan, add a splash of water and continue to cook them.
Whilst the onions cook, bring the potatoes to a boil in a pot of salted water. Cook the potatoes for 10-15 minutes, until soft.
Drain the potatoes and transfer them back into the cooking pot. Add 3 tbsp plant based milk and 1 tbsp butter to the potatoes, and mash them until creamy. Taste the potatoes for seasoning, and adjust to taste.
Fold the caramelised onions into the mashed potatoes, then set the potatoes aside.
Once the dough has rested, transfer it back to a floured surface and split it in half. Roll out one portion of dough until it’s around ½ cm thick. Carefully lift the dough and re-flour the surface as you go, so the dough doesn’t stick as you roll it out.
Using a cookie cutter or drinking glass to cut out rounds that are around 8cm wide. Working with one at a time, place a heaped teaspoon of filling into the centre of the rounds. Gently pull one side of the dough over the filling and over to the other side, forming it into a half moon.
Use your fingers to press and seal the edges of dough together.
Repeat with the process remaining rounds and transfer them to a floured tray (so they don’t stick together). Repeat the whole process with the second half of dough.
Bring a large pot of salted water to a simmer. Transfer 6-7 pierogi into the water and cook them for 5-6 minutes, until they float to the top. Use a slotted spoon to transfer them onto a tray. Repeat with the rest of pierogi.
Next, heat 1 tbsp of oil in a large pan over medium heat. Working in batches, fry the pierogi for a couple of minutes on each side, until they’re golden and crispy throughout.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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