Vegan Mains, Vegan Recipes for Traditional German Classics

Vegan pierogies with sauerkraut & mushrooms

Name: Vegan pierogies with sauerkraut & mushrooms
Total time: 60 min
Yield: 20 pierogis
Ingredients: dough; 250 g flour; 100-150 ml warm water; 1/2 tsp salt; filling; 2 tbsp plant-based butter; 1 onion; 1 garlic clove; 150 g fresh mushrooms (champignons, porcini, shiitake); 150 g sauerkraut; salt & a lot of pepper; toppings; 150 g plant-based yogurt; 5 gherkins; 100 g fried onions

A recipe by Isa Zucker

Although our neighboring country Poland is not far from Berlin, I've unfortunately visited Poland not really often. In the next few years, I definitely want to make up for that! I recently heard that Warsaw is the most vegan-friendly city in the world, and that reminded me that one of my favorite dishes, pierogies, also comes from Poland. Two more arguments to finally plan a vacation in Poland again!

When I did a quick research, I 've read in the [Wikipedia article] (https://de.wikipedia.org/wiki/Pirogge) that pierogies are not just a national dish of the Polish people, but even offered as fast food. Hell yes! So until I can finally plan my holiday in Poland, I still have to prepare pierogies myself. But thank god, the preparation is pretty simple!

Vegan pierogies with sauerkraut & mushrooms

20 pierogis

60 minutes

Ingredients

dough

250 g flour
100-150 ml warm water
1/2 tsp salt

filling

2 tbsp plant-based butter
1 onion
1 garlic clove
150 g fresh mushrooms (champignons, porcini, shiitake)
150 g sauerkraut
salt & a lot of pepper

toppings

150 g plant-based yogurt
5 gherkins
100 g fried onions

Instructions

In a bowl, mix all the ingredients for the dough. Gradually add the warm water until the dough is smooth and forms a ball. Kneading the dough can take up to 10 minutes. Afterward, let the dough rest for 20 minutes.
Peel and chop the onion and garlic clove. Clean the mushrooms, remove the stems and chop them roughly.
Heat some plant-based butter in a high pan and sauté the onion and garlic until translucent.
Add the mushrooms after 2-3 minutes and roast well for at least 5 minutes. At the end stir in the sauerkraut. Season well with salt and pepper.
Put the filling in a blender and shred a bit finer (not too fine or even creamy)! The filling should be shredded to small pieces so you can easily fill the dumplings with a teaspoon.
Roll out the dough on a floured surface and cut circles with a cookie cutter or a glass. Put 1 teaspoon of filling on the dough and brush a little water around the edges of the circles. Fold in half and pinch the sides with a fork to seal.
Heat a pot with salted water and allow the dumplings to cook for 2-3 minutes in lightly boiling water until they float on the water surface.
Drain dumplings and serve with plant-based yogurt, gherkins, fried onions, and some ground pepper.