|Nutritional Guidelines (per serving)|
|Servings: 4 Bowls (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dairy-free rendition of the classic Polish dumpling is creamy and delicious with a lighter dough and filling than traditional versions. While traditional pierogi are served in butter, this creamy pepper sauce adds a delicious texture and flavor without the saturated fats and cholesterol of most pierogi recipes. These savory dumplings are easy to make in advance and can be frozen and boiled at a later time for a quick weeknight meal.
- 2 cups white all-purpose flour
- 1 1/2 teaspoons salt (or to taste)
- 1 cup plus 1/3 cup unsweetened dairy-free soy yogurt (divided)
- 3 tablespoons soy milk
- 1 large egg (lightly beaten)
- 4 large Yukon Potatoes (chopped)
- 1 tablespoon olive oil
- 2/3 cup sliced onions
- 2 cloves garlic (finely chopped)
- Pepper (to taste)
- For the Sauce:
- 1/4 cup olive oil
- 2 tablespoons white all-purpose flour
- 2 cups of soy milk
- 1/4 cup scallions (chopped)
- Salt and pepper (to taste)
Make the dough. In a medium-sized mixing bowl, combine the 2 cups flour and 1 ½ teaspoons salt until combined. Make a well in the center of the mixture, adding the 1/3 cup soy yogurt, 2 tablespoons soy milk, and the egg. With a wooden spoon, pull the flour from the edges of the bowl into the center until forming a soft dough.
On a lightly floured countertop or work surface, turn the dough out and knead until elastic, about 5 minutes. Wrap in plastic wrap and allow to rest for at least 30 minutes.
Make the filling. In a medium-sized stockpot or saucepan, boil enough water to cover the potatoes. Boil until tender, about 20 minutes. Drain in a colander and set aside.
Meanwhile, heat the 1 tablespoon olive oil in a heavy-bottomed skillet over medium heat, adding the onions and garlic once hot. Stirring occasionally, saute until the onions are translucent and fragrant, about 7 to 10 minutes. Remove from heat and set aside.
Place the potatoes, onion and garlic mixture and 1 cup soy yogurt in a food processor, pulsing several times so that the mixture is creamy but not pureed. Salt and pepper to taste.
Make the pierogi. Boil several cups of salted water. On a lightly floured surface, divide the dough into four sections and working with one section at a time, roll out the dough until very thin, about 1/8" thick or thinner.
Using a round pastry cutter, sharp lid or just a sharp knife, cut out circles of the desired size from the dough. Place desired amount of filling on one half of the circle, brushing one edge with a small amount of water. Fold the circle in half, pinching to seal the pierogi. Repeat until all filling and dough is used, placing pierogi on a baking sheet or plate and covering until ready to boil.
Add several pierogi at a time to the boiling water, making sure that they do not touch one another. Cook for several minutes until they float to the surface. Remove with a slotted spoon to individual plates, keeping covered while making the sauce.
Make the sauce. In a heavy-bottomed skillet over medium-low heat, heat the ¼ cup olive oil and the 2 tablespoons flour, whisking constantly with a wire whisk to keep the flour from burning. When the flour begins to smell toasty, after about 1 to 2 minutes, add the remaining 2 cups soy milk and chopped scallions, stirring constantly. Cook until desired consistency, add the salt and generously pepper to taste.
Pour sauce over pierogi and serve hot.