>Vegan MoFo Day four: Pierogies

>Today I bounded out of my comfort zone and made pierogies.

It took all day. It was totally worth it.
Will I do it again? Probably not for a very long time.
The dough makes enough for probably 35 pierogies. The filling made enough for 21 pierogies. I have a ton of dough leftover. I may try a different filling tomorrow.
Pierogies:
1C peeled, chopped sweet potato (I used a garnet yam)
1/4C veggie oil
4C flour, divided
1tsp salt
1C water
1T ground flax seeds whisked with 3T water
Cook potato – Alton Brown says to steam sweet potatoes, so I steam them. I don’t recommend boiling them because they get too moist.
Mash potato well. Mix in  oil, 2C flour, salt, water, and flax seed mixture. If its sticky (mine was very sticky), add more flour. Chances are, you’ll use the remaining flour. Knead for three or four minutes – until its elasticky.
Wrap in plastic and toss in fridge while you make filling.
Filling:
1C minced mushrooms
1/2C minced onion
2C finely chopped chard (I used rainbow chard from my front yard)
2T Earth Balance
2T fine bread crumbs
In skillet, melt butter and saute onion for about a minute. Add mushroom and chard. Saute until onion is clear. Remove from heat, add bread crumbs, and salt and pepper to taste.
Pull dough out of refrigerator. Roll out to about 1/4 inch thick. Use round cookie cutter to cut circles out of dough.
Put a bit of filling (about a tablespoon) in center of circle.
Fold dough over and seal. If your dough is dry, you may have to get the edges a bit wet to get it to seal.

 Now, you can do the healthy thing, and boil the pierogi by dropping them in a pot of boiling water. Once they rise to the surface, let boil 4 minutes.

Or, you can do what I did, and fry them in butter (Earth Balance). I used a whole stick of butter – let it melt. Add pierogi, let brown on both sides. Enjoy the fried goodness.

If you make a ton of these, you can freeze them and they’ll keep in the freezer for about six months. lay them out on a cookie sheet and place in freezer. Once frozen, throw them  in a freezer bag.

Tomorrow I’m going to be playing with (really) old family holiday classic recipes. Stay tuned!

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on November 5, 2010, in chard, mushroom, Pierogies, sweet potato, Vegan Mofo 2010. Bookmark the permalink. 5 Comments.

  1. >Yes! Those look fantastic. Frying is always so much tastier than boiling!I loved making a HUGE batch with my mom during the holidays. We froze them (but they didn't last long :)Good call on the sweet potato/yam. That must have made it taste wonderful.

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  2. >I stole your quote…thank you : )http://omnivore-no-more.blogspot.com/2010/11/quote-to-share-and-some-heavy-thinking.htmlStephanie

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  3. >If you have some leftover dough and some apples and raisins somewhere you can use grated apples with cinnamon and raisins and a little bit of sugar, just boil them as regular pierogi also plain berries will do πŸ™‚

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  4. >Olga, that sounds delicious!MeShell, the sweet potato was truly the best part of the recipe.Stephanie – love the blog!

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  5. >Oh my. They look great! Must try these someday.

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