This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- To break this down into smaller steps you can prepare the dough a day or two in advance. Once prepared wrap in plastic wrap and place in the fridge. You can also prepare the dough by rolling it out and cutting in advance. Just place pieces of wax paper between each piece of dough and cover with plastic wrap before placing in the fridge.
- There are three different ways to finish the recipe — boiling only, boiling and pan frying, or boiling and deep frying. If you want to get a sense of what the finished results look like with these different methods, in the photos from left to right they go from boil, to pan fry, to deep fry. Pan fry is my favorite, but this is choose your own adventure so you do you Pikachu.
- In the photo these are served this with vegan sour cream (Tofutti brand) mixed with fresh parsley. Pretty simple, but well worth the add.
Vegan Sauerkraut and Mushroom Pierogies
Details
~36 pierogis
45 – 60 minutes
30 minutes
Print
Ingredients
- Dough
3 cups All Purpose Flour
1 cup Water, cold
1/4 cup Vegetable Oil
1 teaspoon Salt
- Filling
16 ounces Sauerkraut
8 ounces Mushrooms
1 small Yellow Onion
1/4 cup Fresh Parsley, packed
7 Cloves of Garlic
3 tablespoons Vegetable Oil
1 tablespoon Caraway Seeds
3 dried Juniper Berries, ground (optional)
- Finishing Steps
8 cups Water
1 tablespoon Salt
Vegetable Oil, as needed if pan or deep frying
Directions
- In a bowl or stand mixer mix salt and flour together. Add water and oil and knead until it forms a dough. Dough should be shiny but not sticky. Add small amounts of additional flour or water as needed to get the right consistency. Set aside until ready to assemble.
- Prepare filling. Dice onion and mince garlic. Set aside.
- Mince and mushrooms. Set aside.
- Mince parsley. Set aside.
- Heat up a pan over medium high heat. Once up to temperature add oil, onions, garlic, caraway, juniper, and salt. Saute until onion becomes translucent.
- Add diced mushrooms. Saute until you cook most of the moisture off.
- Add sauerkraut and cook until most of the moisture is cooked off. Mix in parsley and remove from heat.
- Begin assembling your pierogies. Roll out dough until it is somewhere between 1 and 2 millimeters thick. Take a 3 inch cookie cutter and cut dough into discs. Repeat until you use up all your dough.
- Take small spoon fulls (between 1/2 to 1 tablespoon of filling) and pace in the middle of each disc. Fold the disc in half to seal, then pinch and crimp shut. Set aside.
- Fill a stock pot with water and salt. Bring to a rolling boil. Add pierogi in small batches of 5 to 6 pierogies for approximately 2 minutes. Once cooked remove and set aside (optional – serve and skip following steps).
- Once all pierogies are cooked pat dry with a clean towel. (Don’t skip this step – if frying this helps to prevent hot oil from splattering.)
- Heat up a sauce pan on medium high heat. Once up to temperature if deep frying fill with 1/4 inch of oil on the bottom, or if pan frying add 2 to 3 tablespoons of oil as needed. Fry each pierogi on each side for about 30 seconds. Remove from pan and set on a paper towel lined plate. Serve hot with vegan sour cream or enjoy on it’s own!
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