PREP TIME: 45 minutes
COOK TIME: 30 minutes
YIELD: 20-35 perogies or 4-5 servings
Everyone loves perogies, but nobody loves making them. We found a way to skip all the stretching and rolling of homemade dough: dumpling papers!
This nifty trick makes perogie prep a breeze. Simply mash potatoes with Very Good Cheddah and onions, spoon the mixture into dumpling papers, seal them shut, and fry them up. Just don’t tell Baba!
- 1 tbsp avocado oil, or other neutral oil
- 1 medium yellow onion, finely diced
- 1 russet potatoes, peeled and chopped (about 2.5 cups)
- 1/8 block Very Good Cheese Co. Cheddah
- 1 tbsp vegan butter or olive oil
- 1 (1/2lb) pkg dumpling wrappers, ideally round ones
- 2 tbsp avocado oil, or other neutral oil
- 1 onion, sliced
- 1 pkg Very Good Pepperoni, chopped
- plant-based sour cream or ‘All-Purpose Cream Sauce’
- Apple sauce
- In a large pot, add potatoes and cover with water. Generously season with salt. Over high heat, bring to a boil and cook until tender, about 20-25 minutes. Once fully cooked, drain water, add potatoes back into the pot, mash and set aside.
- In the meantime, in a large pan over medium-high heat, add oil and once hot add onions. Cook onions for 8-10 minutes or until translucent with edges starting to brown.
- Add onions into the potatoes, with butter or olive oil, and cheese (if using) and combine. Season generously with salt. Taste and adjust seasoning as desired.
- Set up a station with a sheet pan, potato mixture, dumpling wrappers, and a small bowl of water.
- On one hand hold a dumpling wrapper, add a small spoonful of potato mixture to the center, dip your finger in water and rub water around edges of wrapper, and then gently bring dumpling edges together, being sure to pinch the edges together well. Place pierogi onto a sheet pan. Repeat the process until all mixture is used up.
- If you want a thicker dough for your perogies similar to traditional perogies, wrap each pierogi using 2 dumpling wrappers. Hold one dumpling wrapper on your hand, using your finger brush the whole thing with water, place a second dumpling wrapper on top, and then continue the same process from step 5.
- If desired, freeze perogies. Freeze on a sheet pan for 3-4 hours before moving into a freezer safe container or bag. Be sure perogies are not touching on sheet pan or they will freeze together.
- Bring a large pot of water to a boil over high heat. Once boiling, add perogies and cook for 2-3 minutes or until floating. Be sure not to overcrowd the pan.
- In the meantime, heat a nonstick pan over medium high heat. Add oil and once hot, add onions and chopped pepperoni. Cook for 6-8 minutes or until onions are tender. Mix in cooked perogies.
- Serve with sour cream and applesauce.
Be sure to share your Quick Homemade Perogies with Pepperoni and Onions with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.