Surprise the ravioli dough can also be used to make gluten free pierogies! I love finding multiple uses for one recipe. Thinking of investing in a good pasta maker and fiddling with these dough recipes to attempt fresh homemade pasta. That’s food blogging goals!
Look to the dough recipe I posted for the raviolis and that is the dough for the pierogies. You can find that here. Gluten Free Ravioli Dough
Recipe for the filling :
1 large yellow potato
1 white onion diced
1/3 cup cashew cream
1 tsp onion powder
1 tbsp nutritional yeast
1 tsp garlic powder
1/4 tsp Dijon mustard ( optional I think it adds to the flavor for a cheesy taste when paired with cashew cream and nutritional yeast)
Salt and pepper to taste
Optional adding is a few bulbs of sautéed garlic
Prepare the dough then wrap in plastic wrap and set to the side for 30 minutes.
Prepare the filling:
Rinse and cut up the yellow potato and add to a pot of boiling water. Should take 30 minutes or so to fully cook.
Next in a pan add the diced onion and sauté until fully cooked about 5 minutes maybe a bit longer.
Once the potato is cooked I blend my mashed potato in a food processor. I made the cashew cream in my vitamix. Now add all the ingredients for the mashed potatoes in your food processor or use a hand mixer, blend well to fully combine. If need be add in a bit of water as it blends in the food processor you don’t want chunks of potatoes.
Now add the potatoes to a mixing bowl and stir in the onions.
Roll out the dough like the ravioli recipe says to and cut into circles. Place some of the potato onion mixture on half of the circle in the center of that half so when you close it off it doesn’t squirt out as you prepare the pierogies. Add a bit of water to the bottom of the pierogies then fold over and pinch together with a fork. I cooked mine in a non stick frying pan to crisp it up.
Hope you enjoy these as much as I did. Definitely brought back memories from my childhood. You can top these with vegan sour cream and onions if you’d like to.
