Pierogi are traditional boiled dumplings that are popular in many Eastern European countries. The filling is almost always vegetarian (some versions include cheese) and often contains potatoes, onions and sometimes cabbage.
My vegan interpretation veers slightly off the traditional path. Most versions include egg in the filling and dough, along with butter. I chose a simple dough I like to use when making Asian-style dumplings. It’s simple to make, vegan and functions the same as traditional pierogi dough.
Enjoy my version boiled or boiled and lightly sautéed to create a noticeable similarity to Japanese-style gyoza.
Pierogies freeze well. Place uncooked
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