Vegetarian Pierogi

Ingredients

The original Polish Pierogi traditionally contain meat or cheese fillings. In this vegetarian adaptation, we replace the meat with a medley of vegetables, mushrooms, and cheese alternatives. This modification not only caters to vegetarian preferences but also adds a unique twist to the classic dish. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) mixed vegetables (such as carrots, peas, and corn), finely diced 1 cup (150g) mixed vegetables (such as carrots, peas, and corn), finely diced
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 cup (200g) vegetarian cheese alternative, grated 1 cup (200g) vegetarian cheese alternative, grated
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60g) butter, for frying 1/4 cup (60g) butter, for frying
• Sour cream or Greek yogurt, for serving Sour cream or Greek yogurt, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the mixed vegetables and mushrooms to the skillet, cooking until they are tender. Season with salt and pepper to taste. Remove from heat and let the mixture cool.
4. 4.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch (3mm). Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the vegetable and mushroom mixture onto each dough circle. Top with a sprinkle of grated vegetarian cheese alternative.
6. 6.
   Fold the dough over the filling, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
8. 8.
   In a separate skillet, melt the butter over medium heat. Add the cooked pierogi and fry until golden brown on both sides.
9. 9.
   Serve the Vegetarian Pierogi hot, accompanied by sour cream or Greek yogurt.

Treat your ingredients with care...

• Vegetarian cheese alternative — Opt for a meltable variety, such as cheddar-style or mozzarella-style, to achieve a gooey filling.

Tips & Tricks

• To save time, prepare the vegetable and mushroom filling in advance and refrigerate until ready to use.
• Experiment with different vegetable combinations to suit your taste preferences.
• If you prefer a crispy texture, you can pan-fry the pierogi in a little oil instead of boiling them.

Serving advice

Serve the Vegetarian Pierogi as a main course accompanied by a fresh green salad or steamed vegetables. Top each serving with a dollop of sour cream or Greek yogurt for added creaminess.

Presentation advice

Arrange the golden-brown pierogi on a platter, garnishing with a sprinkle of fresh herbs such as parsley or chives. The vibrant colors of the vegetable fillings will make the dish visually appealing.