Potato and Mushroom stuffed Pierogies


-4 flax eggs
-3T unsalted vegan butter, softened
-1/2 cup sour cream
-5C all-purpose flour (maida)

-3 medium potatoes
-1T vegan butter
-1 leek, chopped medium
-2C mushrooms, chopped [rml_read_more]
-2t thyme, chopped
-1 C half and half

Mix in the flax eggs, vegan butter, vegan sour cream. On a flat surface, dump the flour, make a hole in the middle and add the egg mixture. Start whisking it with a fork till you can’t whisk it any more. Switch to fingers and hands and knead the dough into a ball adding water or flour as needed. Place the dough ball in a bowl cover it and place it aside for about an hour to rest. Meanwhile, make the filling by boiling the potatoes, peeling and mashing them. Saute the chopped leeks in vegan butter and thyme. Allow it too cool and add the half and half, salt pepper and mashed potatoes. You should have a slightly dry mixture by the end of this step.


Now roll the dough out one small ball at a time and using a cookie cutter (or knife and steel bowl), cut a circle about 3 inches in diameter. Fill the center with the stuffing, wet the edges with water and fold the periogie over and apply gentle pressure along the edges to seal it. Continue to do the same to the rest of the dough. At this point, you can freeze some of the periogies for another day. In a large (not non-stick!) pan, add vegan butter and saute the periogies. Make both sides golden brown. Add about a cup of water, turn the heat to medium and let is slowly simmer and evaporate the water out. Periogies are done when they are dry to the touch and again golden brown. Enjoy with fresh sour cream or better yet, Russian smetana! 🙂


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