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Nutrition Facts (per serving) | |
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835 | Calories |
22g | Fat |
137g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 835 |
% Daily Value* | |
Total Fat 22g | 29% |
Saturated Fat 3g | 16% |
Cholesterol 47mg | 16% |
Sodium 1067mg | 46% |
Total Carbohydrate 137g | 50% |
Dietary Fiber 10g | 37% |
Total Sugars 19g | |
Protein 22g | |
Vitamin C 46mg | 228% |
Calcium 378mg | 29% |
Iron 8mg | 44% |
Potassium 1948mg | 41% |
*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.
Ingredients
For the Pierogi:
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2 cups all-purpose flour
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1 1/2 teaspoons salt, or to taste
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1 1/3 cups unsweetened dairy-free soy yogurt, divided
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3 tablespoons soy milk
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1 large egg, lightly beaten
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4 large Yukon Gold potatoes, chopped
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1 tablespoon olive oil
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2/3 cup sliced onions
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2 cloves garlic, finely chopped
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Freshly ground black pepper, to taste
For the Sauce:
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1/4 cup olive oil
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2 tablespoons all-purpose flour
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2 cups soy milk
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1/4 cup chopped scallions
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Salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Pour sauce over pierogi and serve hot.
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