Vegan Pierogi with Potato and Cheese Filling

Ingredients

• 2 cups Potato, mashed
• 4 oz Vegan Cream Cheese
• 2 tablespoons Nutritional Yeast
• 1/2 medium Onion, finely chopped
• 2 tablespoons Vegan Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Gluten-Free All-Purpose Flour
• 1/2 cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 2 tablespoons Olive Oil
• 3/4 cup Water, warm

Instructions

1. 1In a medium mixing bowl, combine the 2 cups of mashed potato, 4 oz of vegan cream cheese, 2 tablespoons of nutritional yeast, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir with a spoon until thoroughly combined and smooth. Set the bowl aside.
2. 2In a large mixing bowl, whisk together the 2 cups of gluten-free all-purpose flour, 1/2 cup of tapioca starch, and 1 teaspoon of xanthan gum until evenly combined. Add the 2 tablespoons of olive oil and 3/4 cup of warm water to the dry ingredients. Mix with a spoon or your hands until a cohesive dough forms, then knead gently in the bowl or on a clean surface for 3-5 minutes until the dough feels smooth and pliable.
3. 3Divide the dough in half. On a clean surface or between two sheets of parchment paper, roll out one half of the dough to an even 1/8 inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cookie cutter or the rim of a glass to cut out circles; gather any dough scraps, gently knead them together, and re-roll to cut more circles. Repeat this process with the second half of the dough.
4. 4Place approximately 1 tablespoon of the prepared filling in the center of each dough circle. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Firmly pinch the edges together with your fingers to create a tight seal, ensuring no filling can escape, then place the formed pierogi on a clean plate or baking sheet.
5. 5Fill a large pot (at least 6-quart / 5.7 L) with water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully lower 5-7 pierogi into the boiling water, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until they float to the surface and appear slightly puffed, then use a slotted spoon to transfer the cooked pierogi to a plate and repeat with the remaining pierogi.
6. 6While the pierogi are cooking, place a 10-inch (25 cm) skillet over medium-low heat. Add the 2 tablespoons of vegan butter and allow it to melt completely. Add the 1/2 medium onion, finely chopped, to the skillet and sauté, stirring occasionally, for 15-20 minutes, or until the onions turn deep golden brown and become very soft and sweet.
7. 7Arrange the cooked pierogi on serving plates. Top generously with the caramelized onions and, if desired, a small amount of additional vegan butter. Serve immediately.

Substitutions

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