Perogies, Pyrohy, Piroshki, etc., etc. Delicacy of Eastern Europe, particularly of Ukraine. Western Canada is perogy-land, having been settled by a large number of Ukrainians over the last century.
They often make an appearance at old-school buffets, and many community halls hold perogy dinner fundraisers. Many people I know also include them at the Thanksgiving table.
I learned to love perogies when our family moved away from the prairies to the maritimes, and my mom had to make them from scratch. It was a special-occasion meal because it was more labor intensive. When we moved to Alberta when I was a teenager, perogies beam a convenience food, cooked from a bag from the freezer aisle.
It wasn’t until I lived on my own that I tried making perogies from scratch myself, but they’re worth the effort (I say that a lot on this blog!!). This recipe is one loosely based on a recipe from the Vegetarian Times cookbook. It’s also a good recipe to make with friends, as many hands speed the assembly stage. Our friend Matt came over when we last made these, and is the lovely hand model in the photos.
Vegan Cheddar and Chive Perogies
An Agent Minty original recipe
Makes approximately 45 perogies
- 1 cup raw cashews, soaked 4 hours to overnight
- 2 large baking potatoes
- 1 1/2 Tbsp almond milk
- 1 Tbsp miso paste
- 4 tsp apple cider vinegar
- 2 1/2 + 1 1/2 cups all-purpose flour
- 1/4 tsp cream of tartar
- pinch of salt
- 2 Tbsp olive oil
- 1 sundried tomato, soaked in water and cut into quarters
- 1/4 cup nutritional yeast
- 1/4 tsp turmeric
- 1/8 tsp garlic powder
- 1 Tbsp paprika
- 2-3 Tbsp chopped fresh chives
- Peel and cube potatoes, cover with water and bring to a boil.
- Meanwhile, process together drained soaked cashews, until coarse.
- Add almond milk, miso, and vinegar and puree for 3-5 minutes until perfectly creamy.
- Set aside cashew cream for now.
- Once potatoes are cooked until very tender, drain, reserving potato cooking liquid in a bowl.
- Mash potatoes until smooth.
- Combine 2 1/2 cups of flour with cream of tartar and salt in a large mixing bowl.
- Mix 1 3/4 cups of mashed potato with 3/4 cups of potato cooking water and the oil.
- Add mixture from step 8 to the flour-salt mixture and stir well.
- Either kneading in the bowl by hand, or using your mixer’s dough hook attachment, start kneading the dough.
- Add remaining flour in 1/4 cupfuls every minute or so, until the dough is no longer very sticky.
- Continue kneading for about five minutes.
- Cover dough with plastic wrap to rest while you prepare the filling.
- Blend together 1/4 cup of cashew cream from step 4 with remaining mashed potato. Add in remaining ingredients and puree or stir until creamy.
Cut and fill perogies:
- Using a generous amount of flour, roll out 1/3 of dough to 1/8-inch thick.
- Cut 3-inch circles, and fill each with 1 Tbsp of filling.
- Moisten the edge of the dough with water, fold over, and press together with a fork.
- Transfer all finished perogies to a tray covered with plastic wrap to keep them moist.
- Scraps from cutting dough can be reused.
- After all perogies have been cut and filled, bring a pot of water to boil.
- Cook perogies in boiling water for 5-8 minutes.
- If desired, lightly sauté in oil before serving.
- Serve with remaining cashew cream, fried onions, and vegan “bacon” bits.
- Leftover boiled perogies store well in the fridge for a week.