Spinach & Onion Potato Pierogi Filling
I will start off by saying this recipe is for pierogi filling, I personally did not make homemade pierogi dough because I have neither the patience nor the time to do that at the moment. When I make pierogies, I general just use gyoza wrappers that I purchase from Asian grocery stores. The only ingredients in them is usually wheat flour, water and salt, sometimes they contain rice flour as well depending on the brand. If you decide to go the inauthentic route like me make sure you read the ingredients on the package because some wrappers do contain egg. If you want to go the authentic route and make your own pierogi dough I will link a recipe to ‘Hot For Food Blogs’ homemade pierogies here, which has a recipe for homemade dough. Disclaimer, I have not made this particular dough recipe, but I trust their recipes and I am sure it is delicious!
For the filling I kept it pretty simple, as most of the pierogies that I really enjoy are pretty simple in flavor. Originally, I was just going to do potato and onion filling, but I have a ridiculous amount of spinach in my fridge at the moment… My boyfriend bought 6 containers of spinach this weekend to make spinach ice for smoothies and only used 4 of the 6 so I want to use them before they go bad and what better way than to hide it some delicious carbs? The spinach doesn’t really add much flavor, but it definitely makes them feel healthier and look pretty on the inside and that’s all that matters right??
2 large yellow potatoes or 2 regular sized russet potatoes, cut into chunks (~3 heaping cups)
½ tsp. olive oil (optional)
⅓ c. green onion, green & white parts, thinly sliced
1 c. cooked & chopped spinach (you can also use 1 cup of frozen spinach)
¼ tsp. garlic powder
¼ tsp. onion powder
2 Tbsp. unsweetened plant milk
1 Tbsp. nutritional yeast
1 tsp. vegan butter (optional) + more for ‘frying’
¼ tsp. salt
½ large white onion, cut into thin slices
Fill a medium sized pot with water and add potatoes. Bring to boil & cook until tender. When potatoes are finished, drain and add them to a large bowl and set aside. Refill the pot you boiled the potatoes in with water and bring to a boil.
While the potatoes are cooking, begin heating olive oil over medium heat in a large frying pan. Add in green onion and sauté until fragrant. Add green onion to the bowl with the cooked potatoes, and the rest of the ingredients EXCEPT for the thinly sliced white onion. Mash all the ingredients together. Keep the frying pan on the stove, you will use it again.
Fill each pierogi wrapper with 1 heaping Tablespoon of filling*, wet ½ of the outer edge with water and fold in half. Use a fork to crimp the dough to keep it sealed. When you are done filling the pierogies, add them to the pot of boiling water and let boil until they float to the top. Once they float to the top remove them from the water and set on a cooling rack to drain.
While pierogies are draining add about 1 tsp of vegan butter to the frying pan and melt over medium heat. Add in the sliced onion and sauté until translucent. Remove from the pan & set aside. Place enough pierogies in the frying pan so that they all fit with some additional room. Fry on each side until golden brown, this should only take a couple of minutes per side. Continue with the rest of the pierogies.
Serve with the sautéed onions & vegan sour cream (I usually just eat them plain, but whenever I see them in pictures or at restaurants they have sour cream).
Makes ~25-30 pierogies, if you use 1 heaping Tablespoon per pierogi.
*This amount may differ depending on what size wrappers/what size you make your dough. Refer to my picture below to see how much filling per pierogi I used.
Oil/vegan butter: As always oil/vegan butter is optional in all of my recipes. If you plan to fry them after boiling I do suggest you use a bit of vegan butter or oil.
Homemade pierogi dough: refer to ‘Hot for Food Blog’ recipe for pierogi dough or use a different vegan pierogi dough recipe, there are tons on the internet.