Well, it’s that time of year again, time for my vegan anarchist perigois. They’re vegan because, well, they’re dairy and egg free, and they’re anarchist because, well, I’m the one who makes them.
Anarchist Pierogi (Vegan)
adapted from Saveur issue 37
Dough
1 egg worth egg replacer
3 tbsp melted vegan margarine
2 tsp salt
5 1/2 cups flour
Filling
4 medium potatoes, peeled and halved
10 tbsp melted vegan margarine
2 heads garlic, diced
1 onion, chopped
8 ozs mushrooms, diced
1/2 cup sauerkraut
salt and pepper to taste
1. For the dough: Put egg replacer, vegan margarine, salt, and 2 cups warm water in bowl and mix until combined with either an electric mixer or a wooden spoon. Gradually add flour, continuing to beat. Keep beating until a soft, elastic dough forms. Transfer dough to a floured surface and knead to form a smooth ball. Cover dough with a damp cloth and set aside for at least 30 minutes.
2. For the filling: Put potatoes in a medium pot of cold salted water, bring to a boil over high heat, and cook until tender, 20-30 minutes. Drain, then return potatoes to pot. Add 5 tbsp vegan margarine and mash potatoes with a potato masher or fork until smooth. Season to taste with salt.
Meanwhile sauté two thirds the garlic 4 tbsp of margarine when it becomes translucent. Add the mushrooms and cook until the mushrooms are soft and then add salt and pepper to taste.
Concurrently sauté the remaining garlic and the onion in the remaining margarine until the onion and garlic and soft and a little golden.
Divide the potatoes into three equal portions and mix the sautéed mushrooms into one portion, the onions and garlic into the second and the sauerkraut into the third.
3. Divide dough into 2 balls. Roll out 1 dough ball about 1/8″ thick on a floured surface, then cut out 3″ circles. Spoon 1 heaping tsp. of filling into center of each circle, then fold in half to form a semi-circle. Pinch edges together to seal. Repeat with remaining dough and filling. (Freeze pierogi, if you like, and cook later without thawing).
4. Bring a large pot of salted water to boil. Cook pierogi in batches, until dough is tender, about 5 minutes. Lift pierogi from boiling water with a slotted spoon and drain well. Serve hot with melted butter or sour cream.
