FOR AN IMPROVED RECIPE, check out our most recent pierogi post. In a way this vegan pierogi recipe is a little surprising, as there was a time in my life when I could no longer look at dumplings anymore. When I was a kid, my gran cooked us lunch most days and “pierogis” were often on the menu. I mean, don’t get me wrong, she was the one and only dumpling queen and I’ve never had “pierogis” that were as good since, but I simply got “pierogied” out.
During this year’s freezing Christmas in Poland, I got strangely nostalgic about this simple dish and came back home to make stacks of pierogis for days, especially with the weather being so vile (apparently the worst Greek winter in 7 years). As we were stuck in the house while massive storms thundered by; I found making Polish dumplings quite therapeutic. Unfortunately, I also happen to live with an obsessive runner with an insatiable appetite who redefines the notion of a portion size. What this means is that what would normally keep most people fed for a few days, is one meagre meal in my house. A standard portion in Poland is about 10 dumplings per person and I have seen 40 disappearing down Duncan’s throat, followed by him looking into all the pots and pans in search for more. Look, I know he doesn’t look like a big eater, but he does go through food like a ravenous army of locusts. “Ruskie” is the most popular type of pierogi in Poland. Typically, the filling uses a mixture of potatoes, fried onions and white cheese that is similar to feta in texture, but much less salty. I substituted it here with firm tofu seasoned with soy sauce and some lemon juice and it worked a treat. Duncan, my most devoted recipe tester, who has had the non-vegan version during his countless visits to Poland, has hailed me a genius for making vegan pierogi taste just like the traditional ones so do give them a try, even if you aren’t vegan.
650 g potatoes 200 g firm tofu juice of ½-1 lemon 2 tsp soy sauce ½ cup sauteed white onion (1½ small onions) generous amount of freshly ground pepper 1 level tsp sea salt
DOUGH
3 cups flour 1 cup hot water + a few tbsp extra 1 level tsp sea salt 1½ tbsp olive oil
EXTRAS
extra sauteed onion, to serve olive oil, for frying
