Imagine biting into a perfectly golden, crispy pierogi that's not only dairy-free and vegan but bursting with unexpected flavor combinations that will make your taste buds dance! These Vegan Pierogi with Coconut Bacon are about to revolutionize your plant-based cooking game, transforming a traditional Eastern European dish into a modern, mouthwatering masterpiece that even non-vegans will crave.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- 1 cup mashed potatoes
- 1/2 cup coconut bacon
- 1 onion, finely chopped
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, creating a well in the center for wet ingredients.
- Gradually add water to the flour mixture, kneading until a smooth, elastic dough forms. If the dough feels too dry, add water one tablespoon at a time.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes at room temperature to allow gluten to relax.
- While dough rests, prepare the filling by mixing mashed potatoes with finely chopped onions and half of the coconut bacon.
- On a floured surface, roll out the dough to approximately 1/8 inch thickness using a rolling pin.
- Using a round cookie cutter or glass, cut circular shapes from the rolled dough, about 3-4 inches in diameter.
- Place a small spoonful of potato-coconut bacon filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape, pinching edges firmly to seal the pierogi completely.
- Bring a large pot of salted water to a gentle boil. Carefully drop pierogi into boiling water in batches.
- Cook pierogi for 3-4 minutes, or until they float to the surface, indicating they are done.
- Remove pierogi with a slotted spoon and drain excess water.
- In a large skillet, heat olive oil and lightly pan-fry the boiled pierogi until golden and crispy on both sides.
- Sprinkle remaining coconut bacon on top as a garnish before serving hot.
Tips
- Dough Consistency is Key: When kneading your pierogi dough, aim for a smooth, elastic texture. If it's too dry, add water gradually to prevent cracking.
- Seal Carefully: When folding your pierogi, ensure edges are pinched tightly to prevent filling from leaking during boiling.
- Don't Overcrowd: Boil pierogi in batches to maintain water temperature and prevent them from sticking together.
- Crispy Finish: The pan-frying step is crucial for achieving that irresistible golden exterior. Use medium-high heat and don't rush the process.
- Coconut Bacon Hack: Toast your coconut bacon slightly before adding to the filling to enhance its smoky flavor.
- Make Ahead: These pierogi can be prepared in advance and frozen, making them perfect for meal prep or quick weeknight dinners.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
