This is a simple recipe for vegan pierogi (stuffed Polish pasta dumplings/ vegan ravioli) with tasty mushroom potato filling - It's incredibly delicious, healthy, easy to make, and original from grandma's kitchen!
*Note: Please watch the recipe video for visual instruction!
Whisk together flour and salt in a bowl, then form a mold in the middle.
Mix water, soy yogurt, and olive oil in another bowl to combine. Then pour it into the mold of the flour and stir with a fork until it comes together.
Then transfer the mixture to a floured work surface and knead with your hands until a smooth, elastic dough is formed. (If the dough is too dry, add a little bit more water or soy yogurt. If it's too soft, add a bit more flour.)
Then form the dough to a ball, wrap it tightly in cling film, and leave to rest in the fridge for about ½ hour.
In the meantime, cook the potatoes until soft for the filling. Then drain thoroughly and peel the potatoes. (Alternatively, you can also make the filling with sauerkraut).
Peel and dice the onion. Clean and chop the mushrooms.
Heat some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Set aside and allow to cool slightly, then add them to a blender along with the potatoes and soy quark and blend into smooth purée. (Optionally, use a stick blender or just a simple potato masher, if you prefer a chunky texture). Season with salt, pepper, and herbs to taste.
Remove the pasta dough from the fridge and roll it out thinly on a floured work surface, using a rolling pin.
Cut out circles with a round pasta or cookie cutter.
Work with one dough circle at a time. Brush one circle with a little bit of water. Then add the filling with a teaspoon in walnut-size in the middle of the circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.
Continue this process with remaining dough and filling.
Once all pierogi are prepared, bring a large pot of salted water to a boil. Reduce the heat and carefully add the pierogi. Simmer for about 4-6 minutes over low heat, or until they float to the surface.
Remove the pierogi with a slotted spoon or skimmer and drain well.
Heat some oil or vegan butter in a pan and sauté the pierogi until crispy from each side. (You can also add some onions or garlic, and sauté everything together if you like).
Serve them with pesto, spinach, and fresh parsley or just as they are.