The piergoies your grandma made when you were a kid contained white flour, eggs and milk—ingredients that are no longer a part of your vegan and gluten-free diet. But, luckily, your childhood favorite can be modified to your suit your dietary restrictions and health standards. Plus, when you’re the chef in charge, you can fill your dumplings with any ingredients you desire. Love the savory goodness of potatoes and onions? You got it! For you next batch, try sweet potatoes, veggies and BBQ sauce! Grandma would applaud the creativity!
Makes about 24
Ingredients
Dough
1-1/4 cup white rice flour
1/4 cup potato starch
3/4 cup tapioca starch
1 tsp. xanthan gum
1/2 tsp. salt
1/4 cup almond milk, unsweetened
3/4 cup water
1 tsp. apple cider vinegar
Stuffing
1/2 Tbsp. nutritional yeast
1/2 Tbsp. all-purpose seasoning blend
1 large russet potato, peeled and chopped
1/4 cup yellow onions, diced
Salt, to taste
1/8 cup almond milk, unsweetened
Directions
- Prepare stuffing. In a medium pot, bring water and potatoes to boil. Cook about 20-30 minutes until tender.
- Meanwhile, in a small pan over medium heat, sauté onion for about 5-8 minutes or until translucent.
- In a large bowl, mash together cooked potatoes, sautéed onions and remaining stuffing ingredients. Use a mixer if necessary to combine.
- Prepare dough. Using a mixer with a dough hook attachment on medium-low speed, mix all dough ingredients together. Increase speed to medium high and mix until a solid ball forms. Dough should be slightly sticky, but if it’s not staying together well, add more rice flour by the tablespoon. Cover bowl with plastic wrap and set aside until ready to use.
- Prepare pierogies. Roll dough out between two pieces of parchment paper to about 1/8-inch thickness.
- Using a circle cookie cutter or wide jar lid, cut out circles and place on parchment-lined baking sheet. Continue rolling and cutting until all dough is used. You should have about 24 circles. If you need to stack cut-outs, use parchment paper between each layer and cover top layer with a clean dish towel to prevent drying between rolling and cutting.
- Add about 1/2 tablespoon of stuffing to the center of each circle. Fold circle in half and pinch edges together with a fork to seal. (You might have leftover stuffing. That’s okay—eat as mashed potatoes!)
- Fill a large skillet over medium heat with water. Add pierogies and cook for about 3 minutes on each side. (Water should cover about 1/3 of the dumplings’ sides.) Once water evaporates, remove pierogies and add a light coating of oil. Return to skillet and cook for another 3 minutes on each side, until golden brown.
- Top with caramelized onions and shredded parsley or diced green onions. Serve with Zesty Vegan Ranch or Cashew Cream.
