Vegetarian Pierogies
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- 2 tbsp unsalted butter, softened
For the filling
- 1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- ¾ cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 2 tbsp unsalted butter
- ¼ cup sour cream
- salt and pepper, to taste
For pan-frying
- 4 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
For serving
- sour cream, for serving (optional)
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Make the filling: Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
- 2
Return the drained potatoes to the saucepan and set over low heat for 1 minute to steam off excess moisture. Remove from heat, then mash with the 2 tbsp butter and 1/4 cup sour cream until smooth with no lumps remaining. Fold in the shredded cheddar and season generously with salt and pepper. Set aside to cool to room temperature.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!