Perogies (GF, DF, EF)
Dairy Free Potato Filling:
215 g Firm tofu
2 tbsp. Nutritional yeast
1/2 tsp. Salt
5 Green onions
Cottage Cheese Filling: (Vereneke)
1 lb dry cottage cheese (or regular cottage cheese squeezed dry with cheese cloth)
1200 grams dry cottage cheese
1.5 tbsp. dry or fresh minced onion (optional)
1/2 tsp. salt
Dough (with egg):
- 2 eggs
- 1 1/4 cup DF milk (cashew or oat)
- 2 tsp. salt
- 3.5 c MKK Everyday Baking Flour
Dough (no egg):
- 3 cup MKK Everyday Baking Flour
- 2 tsp salt
1.5 cup hot water
For potato filling:
Cube potatoes into small pieces. Add to a large pot and cover with cold water. Bring to a boil and then simmer until potatoes are cooked and soft, easily breaking apart. Drain the potatoes. Mash the potatoes and allow to cool.
Meanwhile, in a large mixing bowl, crumble the tofu and mix in the nutritional yeast, salt and chopped green onions. Add the potatoes and mix to thoroughly combine. Taste for flavor and allow to cool to room temperature.
For cottage cheese filling:
Mix together all filling ingredients to combine in a medium bowl. Set aside.
Dough (with egg):
Whisk together the eggs, DF milk and salt. Gradually add the flour and mix with a sturdy spoon or your hands to combine into a soft dough that is not sticky, only adding flour as required (might have leftovers). On a floured surface, roll out the dough very thinly (1/4 inch or less), using flour to prevent sticking to the rolling pin or surface. Cut into squares or circles.
Dough (without egg):
Whisk together the flour and salt. Add water 1/2 cup at a time. You may not need all of it. Stir together with a sturdy spoon or your hands to bring together into a soft ball of dough. It shouldn't be sticky, but you don't want it to be too dry and crumbly either. Find the right combination of flour and water to get the desired consistency. On a floured surface, roll out the dough 1/4 inch thick. Cut into circles or squares. Keep all dough under a damp towel while working so they don't dry out.
Putting it all together:
Add a 1/2-1 tablespoon or so of filling to the center of the dough (depending how big your circles are) then fold in half. Fold over and press down the edges to close, trying to reduce any air inside between the dough and filling (you want enough filling to reduce air space, but not so much it squeezes out when you press it together). If the dough breaks/cracks, with slightly wet fingers, gently pinch it back together and smooth over to reseal.
Bring a large pot of water to a boil. Gently place the prepared perogies into the boiling water and cook for 5-8 minutes (usually they take a couple minutes more after they float). You can test doneness by cutting open a perogy and seeing if the dough is cooked through (no floury layer or grit in the dough).
If desired, you can fry up some sliced onions in oil or vegan butter until golden brown. To the same pan, ensuring there is butter or oil, add the boiled perogies and fry for a few minutes on each side, until golden brown.
In our family, we love to serve Vereneke/perogies with gravy. See my simple dairy free gravy recipe below. You can also serve your perogies with Farmer's Sausage (if not vegan) and sauerkraut. The fried perogies are also delicious dipped in ketchup.Dairy Free Gravy:
2 tbsp. vegan margerine
2 tbsp. everyday baking flour
1 cup DF milk
1/4 tsp seasoning salt
Cracked black pepper, to taste
In a small pot on the stovetop, melt the butter with the flour, whisking together to form a lightly colored paste. Once the butter is melted and before the paste darkens, whisk in the dairy free milk and bring to a simmer. Cook until thickened, whisking often to prevent lumps. Add seasoning salt and black pepper. Taste and adjust seasoning as required. Serve over Vereneke.
The prepared perogies can be frozen and boiled later from frozen. They may take closer to 10 minutes to boil. Simply freeze the perogies in one layer on a sheet pan lined with parchment paper. Once solid, move the perogies into a ziplock bag or container for freezer storage.