Pierogi Ruskie (Potato and Cheese Pierogi - Dairy-Free)

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 0.5 teaspoon Salt
• 2 lb Potatoes
• 1 large Onion
• 8 oz Dairy-Free Cream Cheese
• 2 tablespoons Vegetable Oil
• 0.5 teaspoon Black Pepper
• 3 tablespoons Olive Oil

Instructions

1. 1In a large bowl, combine the 3 cups of All-Purpose Flour, 1 cup of Warm Water, and 0.5 teaspoon Salt. Mix with your hands or a spoon until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Peel and cut the 2 lb Potatoes into 1-inch chunks. Place the potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth. Finely chop the 1 large Onion. Heat 3 tablespoons of Olive Oil in a 10-inch skillet over medium heat (350°F/175°C). Add the chopped onion and sauté for 8-10 minutes, stirring occasionally, until the onion is soft and golden brown. Add the sautéed onion to the mashed potatoes. Add the 8 oz Dairy-Free Cream Cheese, 0.5 teaspoon Black Pepper, and 0.5 teaspoon Salt to the potato and onion mixture. Mix everything together until well combined.
3. 3Lightly flour your work surface. Take the rested dough and roll it out with a rolling pin until it is about 1/8 inch thick. Using a round cutter or the rim of a glass that is about 3 inches in diameter, cut out as many circles as possible from the dough. Gather the scraps, re-roll them, and cut out more circles.
4. 4Place about 1 tablespoon of the potato and cheese filling in the center of each dough circle. Fold the dough circle in half to create a half-moon shape, making sure the filling is enclosed. Pinch the edges firmly together to seal the pierogi. You can crimp the edges with a fork for extra security.
5. 5Fill a large, heavy-bottomed pot with water, leaving about 2 inches of space at the top. Add 1 tablespoon of Salt to the water and bring it to a rolling boil over high heat (212°F/100°C). Carefully add the pierogi to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). The pierogi will sink at first. Cook for 3-5 minutes, or until they float to the surface of the water. They are done when they float and the dough looks slightly puffed.
6. 6Using a slotted spoon, carefully remove the cooked pierogi from the boiling water and set them aside on a plate. Heat the 2 tablespoons of Vegetable Oil in a 10-inch skillet over medium-high heat (375°F/190°C). Add the boiled pierogi to the hot oil in a single layer. Fry for 2-4 minutes per side, until they are golden brown and slightly crispy. Remove the fried pierogi from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. 7Serve the golden brown pierogi immediately.

Substitutions

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