Pierogies

Yields1 Serving
1

Ingredients - dough

4 cups white flour
4 x 113g / 2 cups Le Grand unsweetened yogurt
¼ cup Le Grand vegan butter

Ingredients - filling

2 lbs/ 5 medium yellow potatoes
2 large onions
¼ cup Le Grand vegan butter
1 tub/ 227g Le Grand cheese
Salt and pepper to taste

Instructions

Dough

In a large mixing bowl mix together the flour and yogurt with a wooden spoon or spatula. Add butter (right out of the fridge so it’s cold) in pieces and work into the flour with your fingers until it resembles the size of peas.
Gently gather the mixture into a ball and grab the bits that are hanging around the bottom of your bowl. Gather the mixture into a ball and place it back in the bowl with plastic wrap directly on top of the dough. Let it set in the fridge for at least an hour or overnight.

Potato filling

Peel and chop the potatoes in four and steam for approximately 20/25 minutes. Rule of thumb; potatoes are cooked before they break too easily when you jab them with a fork.
Drain the potatoes and transfer back to the pot.
While the potatoes are cooking chop onions. Melt our vegan butter in a pan on medium heat and slowly cook the onions so they caramelize (see our Caramelized Onion recipe on our website if you’d like some cues).
Mashed Potatoes: your goal is to have a flavourful stuffing for the perogies. Mash the potatoes and mix in the Le Grand butter and cheese. Mix in caramelized onions and salt and pepper to taste. Set aside.

The secret to Mold a Pierogi!

Divide dough into 2 pieces and reserve the 2nd half in the fridge with the plastic wrap. Roll out the dough on a floured surface to ⅛” thickness and better to err on the side of thinner dough than thick dough which makes a better pierogi.
Use a large glass of approximately 3” diameter to cut circles from the dough. Cut the circles as close as possible. Collect the scraps and under the plastic wrap to re-use.
Take each round and add 1 Tbsp of the mashed potatoes in the center of each circle.
To form the pierogi pull the 2 edges together and pinch tightly to seal. To create a scalloped edge go over the seal a 2nd time with a twist motion to ensure each pierogi is 100% closed!
Avoid touching the potato mixture with the same fingers touching the edges as it seems to make the pierogies difficult to seal. Also you’ll need to wash your fingers after every 5-6 pierogies to ensure you can seal them well. Otherwise it’s frustrating when the pierogi doesn’t stick together because they will explode when you cook them in the boiling water.
As you prepare each pierogi place on a baking sheet draped in a damp (and clean) dish cloth. Then drape a 2nd damp dish cloth over the pierogies to ensure they do not dry out. Once you have a full tray put the tray in the freezer to set each pierogi.
Once they are frozen (no more than 15/20 mins) gently remove them from the tray and put them in a plastic bag and keep them in the freezer until you’re ready to cook them.

How to Cook the best Pierogies!

Bring a large pot of water to boil. Drop in 6 frozen pierogies at a time. As they rise to the top after 5 minutes remove them with a slotted spoon.
They will be tender and ready to eat!
We love eating our pierogies with lots of caramelized onions and Le Grand vegan butter with dollops of our vegan unsweetened yogurt sprinkled with chives.
Note: Once the caramelized onions are ready I usually put the pierogies in the pan to keep them warm and they are ready to serve!

Ingredients

Directions

1

Ingredients - dough

4 cups white flour
4 x 113g / 2 cups Le Grand unsweetened yogurt
¼ cup Le Grand vegan butter

Ingredients - filling

2 lbs/ 5 medium yellow potatoes
2 large onions
¼ cup Le Grand vegan butter
1 tub/ 227g Le Grand cheese
Salt and pepper to taste

Instructions

Dough

In a large mixing bowl mix together the flour and yogurt with a wooden spoon or spatula. Add butter (right out of the fridge so it’s cold) in pieces and work into the flour with your fingers until it resembles the size of peas.
Gently gather the mixture into a ball and grab the bits that are hanging around the bottom of your bowl. Gather the mixture into a ball and place it back in the bowl with plastic wrap directly on top of the dough. Let it set in the fridge for at least an hour or overnight.

Potato filling

Peel and chop the potatoes in four and steam for approximately 20/25 minutes. Rule of thumb; potatoes are cooked before they break too easily when you jab them with a fork.
Drain the potatoes and transfer back to the pot.
While the potatoes are cooking chop onions. Melt our vegan butter in a pan on medium heat and slowly cook the onions so they caramelize (see our Caramelized Onion recipe on our website if you’d like some cues).
Mashed Potatoes: your goal is to have a flavourful stuffing for the perogies. Mash the potatoes and mix in the Le Grand butter and cheese. Mix in caramelized onions and salt and pepper to taste. Set aside.

The secret to Mold a Pierogi!

Divide dough into 2 pieces and reserve the 2nd half in the fridge with the plastic wrap. Roll out the dough on a floured surface to ⅛” thickness and better to err on the side of thinner dough than thick dough which makes a better pierogi.
Use a large glass of approximately 3” diameter to cut circles from the dough. Cut the circles as close as possible. Collect the scraps and under the plastic wrap to re-use.
Take each round and add 1 Tbsp of the mashed potatoes in the center of each circle.
To form the pierogi pull the 2 edges together and pinch tightly to seal. To create a scalloped edge go over the seal a 2nd time with a twist motion to ensure each pierogi is 100% closed!
Avoid touching the potato mixture with the same fingers touching the edges as it seems to make the pierogies difficult to seal. Also you’ll need to wash your fingers after every 5-6 pierogies to ensure you can seal them well. Otherwise it’s frustrating when the pierogi doesn’t stick together because they will explode when you cook them in the boiling water.
As you prepare each pierogi place on a baking sheet draped in a damp (and clean) dish cloth. Then drape a 2nd damp dish cloth over the pierogies to ensure they do not dry out. Once you have a full tray put the tray in the freezer to set each pierogi.
Once they are frozen (no more than 15/20 mins) gently remove them from the tray and put them in a plastic bag and keep them in the freezer until you’re ready to cook them.

How to Cook the best Pierogies!

Bring a large pot of water to boil. Drop in 6 frozen pierogies at a time. As they rise to the top after 5 minutes remove them with a slotted spoon.
They will be tender and ready to eat!
We love eating our pierogies with lots of caramelized onions and Le Grand vegan butter with dollops of our vegan unsweetened yogurt sprinkled with chives.
Note: Once the caramelized onions are ready I usually put the pierogies in the pan to keep them warm and they are ready to serve!

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