These cheesy and potato-filled dumplings hold a particularly special place in my heart (and my tastebuds). My mom and dad met in Pittsburgh and all of my maternal family is from the area as well. Therefore, even though I have never properly lived there, the eats and culture of Pittsburghers are engrained in me.
wait, I thought pierogies were Polish?
Pierogies were introduced to Pittsburgh by Eastern European immigrants. Over the years, they became a Pittsburgh staple. Pierogies are similar to ravioli but are filled with a variety of different fillings – either savoury or sweet.
Some savoury classics are potato, cheese and sauerkraut while sweet cheeses and fruits. Savoury pierogies are often pan-fried after boiling and served with onions and sour cream and can be an appetiser, side dish or main. Sweet ones are typically served as a dessert served with sugar or cream.
In Pittsburgh, Pierogies are a favourite at football tailgates and really any occasion. At Pirate’s baseball games, “The Great Pierogi Race” takes place when different flavoured pierogi mascots compete in a race around the field. There is also an annual Pittsburgh Pierogi Festival as well!
let’s talk about the filling
For my version, I went with the classic savoury fillings with creamy cheese and potato. This was the kind that we always bought in bulk from the freezer section of our supermarket growing up; the most popular one is Mrs. T’s pierogies. To make it vegan, I made creamy cashew cheese and mixed it into potato for the perfect creamy and rich filling. I then crisped them up in a pan with loads of vegan butter, caramelised onion and vegan sour cream on the side.
No matter their filling, pierogies are a bit of Pittsburgh and home for me!
vegan pierogis
Ingredients
Dough
- 384 grams flour
- 250 ml water
- 15 ml olive oil
- 1/2 tsp salt
Filling
- 800 grams potatoes
- 100 grams onions
- 10 grams nutritional yeast
- 50 grams cashews
- 10 grams garlic minced
- 15 grams vegan butter
- 60 ml non dairy milk
Toppings
- 75 grams onions
Instructions
Dough
- Place all dough ingredients in a stand mixer or large mixing bowl and knead with a dough hook or by hand for about six minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl and cover; allow to rest for one hour.
Filling
- Place cashews in bowl and cover with boiling water and let soak for 30 minutes.
- Boil some water in a large pot and add in potatoes until fork-tender, about 15 minutes.
- While the water is boiling, place the onions and oil and cook over medium-low heat until the onions become very soft about 10 to 15 minutes.
- Strain and place the potatoes back in pot and mash with a potato masher.
- After thirty minutes have passed for the cashews to soak, place cashews, milk, garlic, nutritional yeast and portion of the onions into a high-speed blender or food processor until smooth.
- Mix into mashed potatoes until creamy and smooth. Add salt and pepper to taste.
- Once the dough has rested, split it into quarters. Transfer one of quarter to a lightly floured surface and roll to out until thickness of ravioli dough and cut into three inch circles with drinking glass or pastry cutter. Reroll the dough as needed and continue with all quarters.
- Place one tablespoon of the filling onto each dough circle, then fold in half and seal tightly to form a dumpling. Apply a bit of water if you have trouble sealing the dough.
- Bring a large pot of water to a boil and add the pierogies (work in batches if it gets too crowded). Cook the pierogies for three or four minutes, until they float, removing each one with a slotted spoon and transferring to a plate as it begins to float.
- Heat olive oil or butter in large skillet and add as many pierogies as will fit without over crowding. Cook for about four minutes on each side until golden and crisp, adding in previously cooked onions to warm for a few minutes.
- Transfer to a paper lined tray or plate and serve with vegan sour cream.
