I've mastered the recipe and can now share it with all of you. After marrying a Polish man, naturally I've picked up a few Polish traditions and recipes. But the most famous in the family is Grandma Nosewicz' Potato Pierogis (if you don't know what this is just think of a ravioli with mashed potatoes inside). Every Christmas when she announces "food is ready!" everyone chases to the center table and they seem to disappear like hotcakes! (vegan hotcake recipe coming soon)
The good news is the Nosewicz' aren't the only ones who get to enjoy this mashed-potato-dumpling-deliciousness. Here it is and best of all....it's VEGAN! Please don't tell Grandma!
There are many Wifestyle Touches I've made to this recipe, so my touches will be in pink and anything else I must give sole credit to the lovely Mary Nosewicz.
The Printer Friendly Version
The Printer Friendly Version
-5 cups of All Purpose Flour
-2 teaspoons of salt
-1/3 cup of vegetable oil
-2 cups of distilled water * (any water is good if you don't have distilled)
Filling Ingredients *
-4 large white potatoes
-1/2 cup of Silk Soy Milk
-salt as needed
-1 cup of Earth Balance Vegan Butter
The great part is you can add whatever else to the mashed potato filling such as cheese, garlic, spinach, onions,sweet potatoes, etc.
Topping Ingredients *
-3/4 red onion, chopped
-2 tablespoons of fresh garlic, minced
-1/2 cup of )
-Tofutti Sour Cream for dipping
1. Start with the flour in a large shallow bowl, add the vegetable oil, water and salt. Mix with your hands or with a spoon, whatever works best. Add flour or water if needed. If the dough is sticky, add more flour and if it's too dry add more water. Knead for about 7 minutes, wrap in plastic wrap and set aside in a slightly greased bowl. Move onto the filling....
2. Fill a large pot with distilled water and heat up on High until water is boiling. While water is boiling, skin all potatoes and cut into 1-inch chunks, then add to the water. Allow 15 minutes for potatoes to cook or until become soft. Rinse the potatoes with a strainer and place into a large plastic bowl. Add the milk, salt and butter then use a hand mixer or masher until the mixture is soft but not too creamy.
3. Roll out the dough with a wooden rolling pin on a floured surface too avoid sticking. Keep rolling until very thin, then use the top of a cup to cut out circles from the dough. Fill the circle with a spoonful of filling and then fold over to close, and use a fork to seal (it will look like a half moon with filling and make fork marks like you would with pie crust).
4. Add the pierogis about 5-6 at a time to a pot of boiling. Watch closely to make sure they do not stick to the bottom of the pot. After a few minutes, once they float to the top they are done. Remove with a large spoon and let rest on greased tin foil until all are complete.
5. Heat up a large skilled med-high heat and add 2 tablespoons of vegetable oil (Grandma used butter). Toast each side until lightly browned, and set aside until all are done.
Traditionally, the pierogis should be served with grilled onions, garlic, butter and sour cream for dipping. I grilled the onions and garlic in the same skillet, added vegan butter and served with vegan sour cream. See ingredients above.
The recipe makes enough for leftovers. I enjoyed this with my vegan hubby tonight for Sunday dinner and he was a happy camper!