Oddly, not everyone agrees with that. As you may have gathered from previous posts, my other (better) half doesn't like a lot of my favourite things. Like bread, sandwiches, pierogi. Basically, if it's starchy and or fried, she wants none of it. She likes her food to be nutritionally complete, where I like mine to replace feelings and cause bloat. I know, I'm not sure how we make it work, either.
So I wanted to try something that kind of met half way. Let me have my fried starch while being (somewhat) nutritionally complete. So I thought, why not use processed chick peas in lieu of potato, add a ton of nooch and some other good stuff? Win win? I think so!
To make the pierogi shell, I googled and came up with this:
3 cups unbleached all purpose flour
1/2 tsp salt
1/4 cup sunflower oil
1 cup warm water
Blend flour and salt in a food processor, then add oil and water and mix until combined. Hand roll into a ball and set aside while you make your filling.
For the filling I used:
- 1 large 28oz can of chick peas, rinsed and puréed in the food processor
- 2 medium white onions, finely chopped
- 1 tbsp fresh minced garlic
- 1/2 tbsp ground sriracha (aka THE GREATEST SPICE EVER!)
- 1/2 tsp turmeric
- 1/4 cup nutritional yeast
In a large frying pan, sauté the onions and garlic. Then season with sriracha (or other spice with a nice heat) turmeric and nutritional yeast. Lastly add in the chick pea mix and combine well.
On a floured surface roll out the dough to desired thickness. Use a cup to make the shapes for your pierogi. Spoon one tbsp of filling onto the centre of the shell. Pinch near the middle to seal and then continue along both sides until you have a crescent shape. (See photo for detail)
Once they're all formed, crimp edges with a fork and get ready to boil. Do not overcrowd the pan; only boil 3-5 at a time and then set aside. When they are all done, preheat a large frying pan and sauté in vegan butter until lightly browned on both sides.
Top with your fave vegan sour cream (or not) and enjoy!