Pierogies are dumplings from Eastern Europe traditionally filled with things like potato, meat, cheese, fruit, or vegetables, and then boiled. We chose a savory potato-bean-onion filling that makes tasty plant-based pierogies, and we made our own dough. It was a fun weekend project!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($6.50 total for a dozen pierogies)
3 cups flour – $0.48
1 tsp salt – $0.05
2 tbsp coconut oil – $1.10
2/3 cup water – free
2 tbsp olive oil – $0.20
1/2 onion, chopped – $0.25
1/2 tsp each oregano, garlic powder, and basil – $0.42
1 can black beans – $0.79
3 potatoes, baked and peeled – $0.90
Salt and pepper to taste (optional sprinkle of Worcestershire sauce if you like that flavor)
1/2 cup tahini to drizzle over top – $2.30
Directions for Plant-Based Pierogies
1. Make the dough: mix the flour and salt together, then rub in the coconut oil until it’s a fine crumb mixture. Add the water and stir it into a dough. Knead for 3 minutes, adding a bit more flour if it’s too sticky.
Cover with a tea towel and let the dough rest for 15 minutes, then roll it out to 1/4″ thickness on a lightly floured board.
2. While the dough is resting, make the filling. In a large pan, heat the olive oil over medium high heat, then add the onion. Cook for 5-10 minutes, stirring frequently, until the onion is translucent and starting to brown. Add the spices and black beans, and stir well.
Mash up the baked potatoes (you can bake them in the microwave if you don’t want to fire up the oven) and mix them into the beans and onions. Taste and adjust seasonings, add salt and pepper to taste.
3. Make the pierogies: using a large glass, cut out circles from the the rolled out dough and put about 1 tbsp of filling into each one. Fold the dough circle in half around the filling and pinch all the edges together, then fold the pinched edge over all around to make a nice decorative seal.
Boil the pierogies in a large pot of salted water until they float to the top, about 10 minutes. Stir occasionally and gently to make sure they’re not sticking to the bottom of the pot. Serve drizzled with tahini and accompanied with veggies – we had it with leftover chakalaka.
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 2 = 4-6 servings
- Cost per serving: 3 = <$5
- Deliciousness: 1 = inedible (dough was very chewy, need to roll it thinner next time)
- Environmental impact: 3 = minimal impact
- Nutritional value: 2 = healthy-ish
- TOTAL: 13/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!