So I was just about to drift over to the kitchen and begin a marathon of perogie freezing when I thought, “I bet the internet would love a cheap, easily freezable, vegan yumfest.” Below the recipe are all the cool add-ins and variants I have discovered.
(ProTip: Make a double batch and freeze half)
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons canola oil
2/3 cup water
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic
2 cups mashed potatoes (Instant or Homemade, doesn’t matter)
1. To make the filling, prepare the mashed potato flakes according to package directions or chop boil and smash the potatoes. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions and garlic; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
2. In a medium bowl, stir together the flour and salt. Stir in the water and oil and mix until well blended. If the dough is too sticky, add a little more flour. Knead the dough for 2 to 3 minutes. Cover, Let the dough rest about 20 mins.
3. Grab tablespoons of dough, hand pat them into circles about a centimeter thick.
4.Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. And place them on a floured surface not touching each other. They can be frozen at this time if you like.
Other Things Which are Awesome!
Frying: You can also fry the perogies in some margarine with onion before serving if you like.
Freezing Protips: Freeze them on a flat, floured surface under plastic: like a cookie sheet in plastic shopping bag. When they are frozen hard take out the cookie sheet. To cook them, beak them apart if they have frozen together and drop them into boiling water. They will float when done. It takes a little longer than fresh, duh.
Add ins that have Rocked:
(in the dough) Ground Flax, Wheat flour
(in the filling) Spinach, Kale, Mushroom, Dill, Cilantro, Rosemary, Corn, Garlic, Celery, Carrot, Cabbage, just mince into little pieces and mix into the potatoes. Use your best judgement for flavor combinations and play with the basic recipe.
Toppings: Late night perogie places serve them with sour cream, curry powder , and hot sauce. Popular toppings in my house are veganaise, soy sauce, Siracha, or Tapatio.
Have a Perogie Boil! Perogies can be a lot of work, but also a lot of fun. So why not split the work and the delight and have everyone over for a perogie making party?