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Pierogies

What you need: 

3 medium potatoes, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon parsley flakes
1/2 teaspoon vegan margarine
1/4-1/2 cup nondairy milk
1/2 teaspoon salt and pepper
1 cup unbleached flour
1/4 cup water
1 teaspoon olive oil

What you do: 

1. Boil potatoes until tender. Drain. Saute onions in water until translucent. Whip potatoes with garlic, parsley, margarine, milk, salt, and pepper. Stir in onions. Set aside.
2. Prepare dough by combining flour, water, and olive oil. Knead until smooth, adding very small amounts (1/8 teaspoon) water, if necessary.
3. Cut off a strawberry-size piece of dough and roll it into a circle. The dough should be rolled quite thin; just thick enough that it doesn't tear too easily. The standard size of pierogies is about a 3" diameter, but I like to make an assortment of sizes.
4. Put 1 tablespoon or so of the potato mixture on the dough circle, fold one side over so it is a semi-circle, and seal shut. You may need some water if the dough has begun to dry out. After all the pierogies have been made, you can either freeze them, refrigerate them for a few days, or go ahead and cook them.
5. To cook, boil pierogies in water for a few minutes. They cook quickly. Heat 1 teaspoon olive oil in a frying pan. Brown pierogies on each side.
You can top pierogies in a variety of ways; tofu sour cream, tomato sauce, salsa, ketchup, etc. Of course, you can also eat them plain.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

This recipe is awesome! For filling I used potatoes,spinach, a "cheese" sauce (mustard, nutritional yeast, soymilk, garlic, tamari), dill, and tofu bacon. Thanks!

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Homemade pierogies are the best!  I made them several times but I definitely enjoy the spices in this one!  I never was keen on the boiled ones, but baked are pretty awesome as well as fried/sauteed.

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I wish I had read all the reviews before I made these, I would've jazzed up the filling a bit more.  As someone else mentioned, I had at LEAST 3 times as much filling as I had dough so that was kind of a bummer. And I wish I had cut my onion into smaller pieces. I used whole wheat flour and they turned out fine; overall they were very tasty and I ate them with salsa and a little spinach side salad and it was a nice meal.  I'll make them again but have to figure out a more exotic filling.

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I used parsnips and fresh thyme for the filling instead of potatoes and parsley, omitted the onion, doubled the pepper, and used ww pastry flour.  The dough was perfect but I couldn't roll it out very thin without a rolling pin.  I really must get one.  These are delicious and I will most definitely make them again.

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Delish!!!  :D :D My husband, who never liked the store-bought pierogies, devoured these! 

Here are some of the additions I made (I also doubled the recipie):

-Boiled a couple of garlic cloves and about a cup or so of frozen peas w/the potatoes.  Then I added dehydrated organic onions to the butter/milk mixture, sprinkled in some veggie broth powder and pureed it in my processor.

-Filled large pierogies, boiled them till they floated, then kept them boiled for only another minute. (old trick from my grandmother's cookbook)

-Cooled them down, and fried them in some olive oil w/sliced garlic and crushed red pepper. Served with sliced ripe tomatoes
**Adding peas to the potatoe mixture made some extra filling (and extra nutritious!), so I quickly fried the potato mixture into patties for the next day's lunch.

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oh yay! im soooo happy to find a real recipe of this, pirog as we say in swedish! i cant wait to try this! think i will definiately make mine with a mushroom filling!  ;D

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I'm going to make these tomorrow for dinner - I used to make a killer pierogi my grandmother passed on to me - and some of the fillings I make are roasted garlic and potato (much better than just potato), roasted garlic and mushroom, and my favourite filling is with when i fry onions, veggie bacon and sauerkraut (sp?) all together - best ever! 

Also - sometimes you can boil these or whatever and instead of frying, i toss them in a bbq/hot sauce combo and bake them in the oven after they're boiled.  They get really nice and crispy, and they have a delicious coating on them.

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these were edible....i do advise that you fry them rather than boil them. when i boiled mine they became a mixture of gooey pasta...but one of them fell apart so i just fried it with the onions and it was delightful.

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definately make either more dough or less filling

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This recipe is perfect exactly as it is! The only thing I changed, out of personal preference, was browning the onions instead of making them translucent. Fantastic!

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