Creamy Potato Pierogi
These classic dairy-free potato pierogi offer a satisfying nondairy entree for any meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water in a stockpot to cover the potatoes; boil for 20 minutes until tender, then drain and set aside.
-
Prepare the dough: Combine 2 cups flour and 1 ½ tsp salt in a bowl. Add 1/3 cup soy yogurt, 2 tbsp soy milk, and one egg to a well, then mix until a soft dough forms. Knead on a floured surface for 5 minutes until elastic, then wrap and rest for at least 30 minutes.
-
Prepare the filling: Heat 1 tbsp olive oil in a skillet, then sauté onions and garlic for 7-10 minutes until translucent. Process the drained potatoes, sautéed aromatics, and 1 cup soy yogurt until creamy. Season with salt and pepper.
-
Form the pierogi: Divide the dough into four sections. Roll out one section at a time to 1/8" thin and cut circles. Place filling on one half of each circle, moisten an edge with water, and fold to seal. Cover pierogi until ready to cook.
-
Cook the pierogi: Bring several cups of salted water to a boil. Add a few pierogi at a time, ensuring they do not touch, and cook for several minutes until they float. Remove with a slotted spoon to plates and cover.
-
Make the sauce: In a skillet over medium-low heat, whisk ¼ cup olive oil and 2 tbsp flour for 1-2 minutes until fragrant. Gradually add 2 cups soy milk and chopped scallions, stirring constantly until desired consistency. Season with salt and pepper.
-
Serve hot with the prepared sauce.