Vegan Pierogi with Mushroom Filling (polish pasta dumplings)

Recipe for vegan pierogi (stuffed pasta pockets/ ravioli) with a mushroom potato filling - very delicious and original from grandma‘s kitchen! 

Vegan Pierogi with Mushroom Filling (polish pasta dumplings)

Ingredients
For the dough:
  1. 300 g light flour (I used spelt flour)
  2. 150 ml warm water
  3. 50 g soy yogurt unsweetened
  4. 1 tsp olive oil
  5. 1 pinch of salt

For the filling:
  1. 300 g potatoes or sauerkraut
  2. 150 g mushrooms
  3. 1 onion
  4. 150 g soy quark or vegan cream cheese
  5. salt & pepper
  6. herbs
  7. oil or vegan butter (for frying)

Topping:
  1. pesto
  2. spinach
  3. parsley

Instructions
  • First, mix flour and salt in a bowl and form a hollow in the middle.
  • Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
  • Place the mixture on a floured surface and knead with wet hands to a smooth, elastic dough. (If the dough is too dry, add a little bit more water or soy yoghurt and if it should be too moist, add a bit more flour.)
  • Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
  • In the meantime, cook potatoes until soft for the filling. Then drain off the cooking water and peel the potatoes. (Optionally you can also make them with sauerkraut).
  • Peel the onion and cut into small cubes.
  • Clean and cut mushrooms, too.
  • Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
  • Then let the mushroom-onion mixture cool a little bit and purée with potatoes and soy quark in a blender. Season with salt, pepper and herbs to taste.