Vegan Pierogi with Mushroom Filling (polish pasta dumplings)

Recipe for vegan pierogi (stuffed pasta pockets/ ravioli) with a mushroom potato filling - very delicious and original from grandma‘s kitchen! 

Ingredients

For the dough:

1. 300 g light flour (I used spelt flour)
2. 150 ml warm water
3. 50 g soy yogurt unsweetened
4. 1 tsp olive oil
5. 1 pinch of salt

For the filling:

1. 300 g potatoes or sauerkraut
2. 150 g mushrooms
3. 1 onion
4. 150 g soy quark or vegan cream cheese
5. salt & pepper
6. herbs
7. oil or vegan butter (for frying)

Topping:

1. pesto
2. spinach
3. parsley

Instructions

• First, mix flour and salt in a bowl and form a hollow in the middle.
• Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
• Place the mixture on a floured surface and knead with wet hands to a smooth, elastic dough. (If the dough is too dry, add a little bit more water or soy yoghurt and if it should be too moist, add a bit more flour.)
• Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
• In the meantime, cook potatoes until soft for the filling. Then drain off the cooking water and peel the potatoes. (Optionally you can also make them with sauerkraut).
• Peel the onion and cut into small cubes.
• Clean and cut mushrooms, too.
• Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
• Then let the mushroom-onion mixture cool a little bit and purée with potatoes and soy quark in a blender. Season with salt, pepper and herbs to taste.

Full Reading: https://biancazapatka.com/en/2018/02/25/vegan-pierogi-with-mushroom-filling/

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