Vegan Potato and Onion Pierogi Pockets

Savory pockets filled with mashed potatoes, sautéed onions, and garlic, pan-fried until golden brown.

Ingredients

• 1 medium Russet Potato
• 1/4 medium Yellow Onion
• 2 cloves Garlic
• 2 tbsp Vegan butter
• 3/4 cup All-purpose flour
• 1/3 cup Cold water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• Pinch Nutmeg

Instructions

1. Boil the potato until very tender, about 20-25 minutes. Drain well and mash thoroughly with a fork or potato ricer.
2. While the potato is boiling, finely dice the onion and mince the garlic. Sauté in 1 tbsp vegan butter over medium heat until softened and lightly caramelized, about 8-10 minutes. Season with salt and pepper.
3. Combine mashed potatoes, sautéed onion and garlic, nutmeg, salt, and pepper. Mix well and set aside to cool slightly.
4. In a separate bowl, mix flour and cold water to form a smooth, elastic dough. Knead on a lightly floured surface for 5 minutes.
5. Divide the dough in half. Roll one half out thinly on a lightly floured surface. Cut into 4-inch circles using a cookie cutter or knife.
6. Place about 2 tablespoons of potato filling in the center of each circle. Fold the dough over to form a half-moon shape. Seal the edges tightly by crimping with a fork or pinching with your fingers.
7. Heat 1 tbsp vegan butter in a non-stick skillet over medium heat. Pan-fry the pierogi pockets for 4-5 minutes per side, until golden brown and crispy. Ensure the filling is heated through.
8. Serve hot with a dollop of vegan sour cream or applesauce, if desired.

Cuisine: Canadian

Suitability: vegan

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch