CHEEZY POTATO ONION PIEROGI

SERVES 4 PORTIONS (12 PIEROGI)

FOR THE FILLING

1 1/2 cups (250 g) diced and peeled Yukon gold potatoes

1 tbsp. (15 g) soy-free vegan butter or coconut oil

1 cup (140 g) diced yellow onion

1/2 cup (60 g) vegan Cheddar shreds

1/4 cup (60 ml) unsweetened non- dairy milk

1 tsp. garlic salt, or more to taste

1/4 tsp. black pepper, or more to taste

FOR THE DOUGH

2 cups (260 g) unbleached all- purpose flour

1/4 tsp. salt

2/3 cup (160 ml) water

2 tbsp. (30 ml) olive oil

FOR SERVING

2 tbsp. (30 g) soy-free vegan butter or coconut oil

1/2 cup (120 g) Simple Cashew Cream or vegan sour cream, nut free if necessary

1/4 cup (15 g) diced scallions

NUTRITIONAL VALUES

Calories: 554kcal
Fat: 27.1g (16.2g S.Fat)
Carbs: 68.7g
Protein: 10.1g
Sugar: 4.2g
Sodium: 327mg

METHOD

TO MAKE THE FILLING
Put the potatoes in a small pot with just enough water to cover them. Bring to a boil over medium heat, then reduce to a low heat and cook for 8 to 10 minutes, or until the potatoes are fork tender. Remove the potatoes from the water and set the pot aside.

Warm the vegan butter in a small sauté pan over medium heat. When the oil is hot, add the yellow onions and cook for 15 minutes, or until they are mostly caramelised. Then, add the onions, Cheddar shreds, non-dairy milk, garlic salt, and pepper to the potatoes. Mash the potato mixture until fluffy, then season with additional garlic salt and pepper to taste.

TO MAKE THE DOUGH
Sift the flour and salt together in a mixing bowl. Make a well in the centre of the dry ingredients, then pour in the water and oil. Knead the dough for 1 to 2 minutes, or until it is combined and there are no dry spots. If the dough is still sticky, add a pinch or two of flour at a time and knead again.

TO ASSEMBLE
Lightly flour your work surface and divide the dough into 12 equal pieces—a scale will come in handy here. Roll each piece into a 4-inch (10-cm) circle that is approximately 1/8 inch (3 mm) thick. Fill each circle with two 2-tbsp (approximately 30 g) scoops of filling.

Wet the outer 1/4 inch (6 mm) of the dough rounds lightly with water before folding them in half. Pinch the edges together with your fingers or press down with a fork to seal them.

Bring 2 quarts (1895 ml) of water to a boil in a large pot over medium-high heat. Place 6 pierogi in the boiling water once it has reached a rolling boil. Avoid overcrowding the pot because they will expand slightly. Boil the pierogi for 3 to 4 minutes, or until they float to the surface of the water and become opaque. Place the cooked pierogi on a plate and continue to cook the remaining half of the batch.

TO SERVE
You can now either freeze the pierogi for later use, eat them soft, or fry them to serve. To freeze them, allow them to cool before placing them in a freezer-safe bag or container, with a sheet of waxed paper between layers. They can be frozen for up to 6 months.

Warm the vegan butter in a large skillet over medium heat before frying the pierogi. When the skillet is hot, add 6 pierogi and brown for 3 minutes on each side; repeat with the remaining 6 pierogi. Divide the pierogi among four plates, drizzle with Simple Cashew Cream (or serve on the side), and top with scallions.