Vegan MoFo 3.5 | Red Potato Perogies
I cannot believe that it is the end of week three of Vegan MoFo already – jeepers, this month is just flying by! While I am definitely having a lot of fun (as usual) with MoFo, I haven’t been able to read as many blogs as I’d like, so if there are some you have found particularly fun or interesting, I’d love it if you’d leave link in the comments for me!
Anyway, on to today’s recipe! Today I give you red potato perogies. Perogies have many different origin stories, however, they are something that Canadians enjoy on the regular, so I wanted to include them in this week’s staycation.
I like to pan fry/steam my perogies, similar to how you would a potsticker, but you can also prepare them by boiling if you are so inclined (just need to make sure your edges are very tight). I like using the red potatoes for the filling over russets simply because I think they have more flavor, but you can use your favorite potato for these as long as they are nice and smooth.
I added some vegan cheese to these to give them a punch of flavor, and they turned out deliciously. I personally like to eat my perogies without additional sauce, but a little sprinkling of nooch never hurt anyone (or any dish!). You can make the perogies just about any size you like, as long as you keep the dough thin and the edges tight together. I used a perogie maker, but you can just use a glass to cut out a round as well.
A note about the dough: The dough will be very sticky at first. Use the additional cup of flour to add into the dough once you start kneading it. If it is still too sticky, feel free to add more flour until it does not stick to your rolling pin or counter. Be sure to roll it out thinly though, or it will be too chewy.
P.S. Once again excuse the dark photos – nothing but gloom and doom here.
- 2 cups + 1 cup Whole Wheat Flour (or AP Flour)
- ¼ tsp Salt
- 1 cup Warm Water
- 1½ lbs Red Potatoes
- ½ cup Shredded Vegan Cheese
- ¼ tsp Salt
- 2 tbsp Unsweetened Almond Milk
- 1 tbsp Olive Oil
- ¼ cup Water
- Clean the potatoes and cube them, leaving the skin on. Bring a large pot of water to a boil and let the potatoes simmer until soft, about 20 minutes. While the potatoes are cooking, make the dough. In a large bowl, mix the flour and salt together. Make a well in the center and slowly pour in the warm water, mixing as you go.
- Turn the dough onto a floured surface and continue to knead it, incorporating dough as you go, until it is no longer sticky. Let sit in a warm spot for about 30 minutes.
- Drain the potatoes and mash. Add in the cheese, salt, and milk, and stir until relatively smooth. Chill in the fridge for at least 30 minutes.
- Roll the dough out to about ⅛” and cut into rounds with a glass or cookie cutter. Ensure that the round is fairly thin, then fill with about 1 tbsp of filling and fold the edges over. Pinch the edges together with a fork or your fingers. Lightly flour the outside and set aside. Repeat with rest of dough.
- Warm oil over medium heat in a large skillet. Add the perogies so they are evenly spaced (may need to do 2-3 batches) and brown on each side, about 2 minutes each side. Pour in water and quickly cover with a lid. Cook another 4-5 minutes. Serve with a little nooch and fresh dill!
The winner of my travel notebook giveaway is Sarah! Congrats! Please email me with your contact info!