Vegan Potato Cheddar Pierogi
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ cup sour cream
- 2 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2–3 tbsp cold water, as needed
For the filling
- 1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 1 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 butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¼ cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
For the pan sauce
- 3 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 medium yellow onion, thinly sliced
- ¼ tsp salt
For serving
- sour cream, for serving (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Make the filling: Place the potato chunks in a small saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are 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, stirring once, until any surface moisture has evaporated. Remove from heat. Add the 2 tbsp butter and mash until smooth, then stir in the sour cream, shredded cheddar, salt, and pepper until the cheese is fully melted and the filling is cohesive. Taste and adjust seasoning. Spread onto a plate and refrigerate until cool and firm, at least 30 minutes.
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