Vegan Pierogi

Pierogi are polish dumplings stuffed with a filling of traditionally meat or sauerkrauts and potatoes. I like to make mine with either potatoes and beans or a mince vegan meat with flavors of Mexico. Pierogi are great for kid’s school lunch or for a picnic or a snack. I like to always have pierogis in the freezer.

Makes about 24 pierogi

• 200 g butter
• 2 ½ cups almond milk
• 1 package active dry years
• 1 tsp sugar
• 1,5 tsp salt
• 6 ½ cups white spelt flour or all-purpose flour + some extra for kneading

Filling:

• I bag Quorn minced meat
• 2 tbsp. olive oil
• 2 yellow onions, minced
• 1 red pepper, diced
• 2 garlic cloves, minced
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp ground chili powder
• 3 tbsp. tomato puree
• ¾ cup water
• 1 tbsp. corn starch

1. Melt butter in a pot on medium heat and add milk once it’s melted.
2. Mix flour, salt, sugar and yeast on a large bowl and mix.
3. Add milk and butter and begin mixing.
4. Work dough either by hand or in a kitchen aid until dough begin to let go of bowl.
5. Cover with a kitchen towel and leave to rise for 45 minutes.
6. Prepare filling.
7. Heat oil a skillet and cook onion and garlic until soft and translucent. Add Quorn, tomato puree and all spices and water and cook for 15 minutes or medium heat.
8. Mix corn starch with a little water and add to filling and stir in a cook for 1 minute.
9. Preheat oven top F400
10. Knead dough for a few minutes on a surface sprinkled with flour to prevent it sticks.
11. Divide dough into four parts.
12. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter.
13. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal with the back of a fork Repeat with remaining dough and filling.
14. Place pierogi on a parchment paper on a cookie sheet
15. Brush each pierogi with a little almond milk
16. Bake in middle of oven for about 12 minutes or until they are golden brown