These pierogi - or as we've informally renamed them, flavour pockets - come together with 5 ingredients and are the perfect balance of savoury, sweet, soft and crispy - yes, that's a thing. Come grab our recipe for the ultimate comfort food.
25mins + rising
¼ tsp salt
240ml warm water
50g plant based butter, melted (or oil)
400g white onion, sliced into half rounds (around 2 large)
4 tbsp plant based butter, separated (or oil)
½ tsp salt
600g potatoes, diced
3 tbsp plant based milk
Start by making the dough. Combine 380g flour and salt in a large bowl. Add in the warm water and melted butter, and stir together until a rough dough forms. Transfer the dough to a floured surface and knead for 7-8 minutes until the dough is no longer sticky, but soft.
Add up to 2 textra tbsp of flour if necessary. Wrap the dough in cling film or wax wrap, and let it rest in the fridge for at least 45 minutes (preferably an hour).
In the meantime, make the filling. Heat 2 tbsp of butter or oil in a large pan over medium heat. Add the sliced white onions and salt and stir to coat. Lower the heat, and cook 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 pan looks dry, add 1-2 tbsp water and let it absorb into the onions.
Whilst the onions cook, bring the potatoes to a boil in a pot of salted water. Simmer for 10-15 minutes, until soft. Drain the potatoes and transfer back into the cooking pot. Add 3 tbsp plant based milk and 1 tbsp butter to the potatoes, and mash with a potato masher (or fork).
Taste for seasoning, and adjust to taste. Once the onions are caramelised, fold them into the mashed potatoes.
Remove the dough from the fridge, 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.
Working one at a time, place a heaped teaspoon of filling into the centre of the rounds. Gently pull one side of the round over the filling and match with the other side. Use your fingers to press and seal the edges of dough together.
Repeat with the remaining rounds, and transfer 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. Cook the pierogi 6-7 at a time for 5-6 minutes, until they float to the top, then use a slotted spoon to transfer them onto a tray. Repeat with the rest of the batches.
Last, heat 1 tbsp plant based butter or oil in a large pan or skillet over medium heat. Working in batches again (this time dependent on how many pierogi can fit into your pan without overcrowding - we fit around 10), cook the pierogi in for a couple of minutes on each side until they’re golden and crispy on each side.
Valentina is our Food Creative, 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.