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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: 


These were pretty good, since not living at home I have missed my moms homemade perogies, and her recipe isn't vegan. I didn't find them to time consuming, they took less then an hour.

Sisse: You could bake these but they will turn out way different. The dough will get crispy very fast and tend to be a bit dry. I have a little cousin who likes them backed though, but personally I don't. You could try, maybe you will be able to find a way to bake them just right. :)


Best pierogies on vegweb :)


I was wondering if one could just bake the pirogies, not cooking and frying? Any thoughts? By the way I make these with cabbage, but there's a lot more fat in the recipes I normally use, that's why this on look interesting.  :)


Definitely a recipe box keeper, if I do say so myself. *^-^*


Made this for dinner last night. It was great, but time-consuming. This isn't something you can just whip up spur-of-the-moment. I put some dried rosemary in some of them as was suggested by another reviewer, as well as cheese in some for my (non-veggie) husband. The recipe made more potato filling than dough, so I had some of it for lunch today topped with a gravy (mushroom and red wine-- organic, vegan, and in a packet you can buy at the store!). I'll definitely be making this one again.


I'm quite sure that oil would work well in place of the margarine.


What can be used in place of the margarine? I have to avoid soy products. Thanks!



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