Yes, we know, we've made these before but we recently had a craving so thought we'd whip them up again! Plus, this vegan Pierogi is just too good to be missed by some of our new customers. We've put our Dibble twist on this Polish classic and have not only incorporated Dibble Sour Cream in the filling to make it extra tasty but also created a dip that goes PERFECTLY with these Polish dumplings! Get snug and happy cooking!
Prep Time 45 minutes
Cook Time 20 minutes
3 cups plain flour
1 cup warm water
1 1/2 Tbsp olive oil
1 tsp salt
2 medium white russet potatoes, peeled
2 Tbsp dairy-free butter
1 small brown onion, thinly sliced
1/4 cup dairy-free cheese
1/2 tsp salt
2 Tbsp Dibble Sour Cream
1 Tbsp spring onions, finely sliced
1 tsp dill, finely sliced
Juice of 1/4 lemon wedge
1/2 tsp salt
4 Tbsp Dibble Sour Cream
In a mixing bowl, add the flour, salt and mix together. In a small bowl, add the water, olive oil and mix together.
Slowly add the liquids into the mixing bowl and knead together for 5 minutes.
Transfer the dough to a flour-dusted bench and knead for another 10 minutes until soft and smooth.
Place the dough into a clean mixing bowl, cover with a warm tea towel and let it rest for 30 minutes.
In a medium pot, boil the potatoes for 20 minutes or until the centre is tender.
In a medium pan on medium heat, melt the butter and cook the onions until brown and aromatic. Set aside.
Place boiled potatoes in a mixing bowl and mash with a potato masher.
Add in the cheese, onions, salt, pepper, Dibble Sour Cream and mix together thoroughly.
Dust the bench with flour and using a rolling pin, roll out the dough until it's about 2mm thick.
Using an empty and clean Dibble jar, cut out circular pieces and set aside making sure each piece is lightly dusted with flour to ensure they don't stick together.
Scoop out 1 tsp of the filling and using both palms, roll it into an even ball.
Place the filling ball into the centre of a dough piece, stretch the dough over the filling and tightly pinch the edges of the dough together. Repeat until all the dough pieces have been filled.
In a large pot on high heat, bring water to boil and boil the pierogis for 3 minutes. Set aside on a baking tray.
In a large pan on medium heat, melt 1 Tbsp dairy-free butter and pan-fry the pierogis for 5-7 minutes or until both sides are golden brown.
In a small bowl, thoroughly mix together the spring onions, dill, lemon juice, salt and Dibble Sour Cream.
Roughly spread 3 Tbsp of the dip to the base of a large flat plate.
Scatter the pierogis on top of the dip.
Add dollops of the dip on top of the pierogi.
Finish with finely sliced spring onions, dill and a pinch of salt and pepper.