[lauren] hey guys! it's lauren from hot for food and today i am here to show you how to make
[lauren] vegan pierogies!
[lauren] it's one of our favourite things, we love them.
[lauren] they're kind of one those foods i think all of us grew up eating
[lauren] and they were always stuffed with potato and cheese and sometimes bacon.
[lauren] but we're gonna make a vegan sweet potato and sauerkraut stuffing,
[lauren] we're gonna make our own dough from scratch and it's not even as complicated as you've been led to believe.
[lauren] everyone thinks you have to be like, a polish grandma in order to make the best pierogies.
[lauren] and you don't have to!
[lauren] i'm gonna show you how it's done.
[lauren] so for our filling, i've boiled three and a half cups of cubed sweet potato,
[lauren] they're all tender and ready to be mashed.
[lauren] so to the sweet potatoes, we're gonna add two cloves of minched garlic.
[lauren] two tablespoons of vegan butter,
[lauren] or margarine or you could leave this out.
[lauren] two tablespoons of nutritional yeast,
[lauren] quarter teaspoon of dried sage,
[lauren] quarter teaspoon of salt,
[lauren] and a quarter teaspoon of ground pepper,
[lauren] i like using freshly chopped dill but you could use dried dill.
[lauren] and a third of a cup of sauerkraut.
[lauren] so some people like putting sauerkraut on top of their pierogies, you can do that
[lauren] but i feel like a special ingredient inside the filling is adding the sauerkraut inside.
[lauren] it gives it a really nice tangy flavour,
[lauren] and also with the filling, you can kinda just do whatever you want.
[lauren] you could do regular potatoes, you could do different seasonings,
[lauren] just make sure it's really flavourful so that when you're biting into your pierogi,
[lauren] it tastes really good!
[lauren] so now we're gonna mash this up until it's smooth, and then refrigerate it until we're ready to assemble the pierogies.
[lauren] so for the dough, you're gonna make this in four simple ingredients,
[lauren] starting with three cups of all purpose flour,
[lauren] half a teaspoon of sea salt, two tablespoons of sunflower oil,
[lauren] and one cup of water.
[lauren] and now fold this together.
[lauren] so once it looks like this, i would use your hands
[lauren] remove all the excess dough from the spoon.
[lauren] grab it from the sides and start to knead together a ball of dough.
[lauren] you're just folding it on top of itself like this.
[lauren] and then kneading with your fist like this.
[lauren] and you have to knead it a number of times for it to come together and for the gluten to start activating.
[lauren] now this will work with a gluten free all purpose flour cos it already has xantham gum and binders in it
[lauren] it just might not be as elastic.
[lauren] so you're gonna have a formed ball of dough, you're gonna notice it getting sticky at this point,
[lauren] so you're done, don't overknead it.
[lauren] and then i like cutting it in half so that i can work with two smaller portions when i'm rolling it out.
[lauren] so just cut it in half.
[lauren] and now you're gonna need to let the dough rest for at least 20-25 minutes but you could
[lauren] at this point, cover these in saran wrap, leave them in the fridge overnight,
[lauren] or for a couple days and then make the pierogies.
[lauren] so to cover them in saran wrap, just take a little bit of extra flour and dust it on the outside.
[lauren] then take saran wrap, wrap them up, and put them in the fridge.
[lauren] so you could actually freeze those balls of dough as well and make the pierogies whenever you want.
[lauren] which is pretty good so at this point, you wanna get any toppings ready for your pierogi.
[lauren] so you could caramelise onions or you could saute mushrooms.
[lauren] i'm doing caramelised onions cos i think those are the bomb.
[lauren] so when you're ready to roll the pierogies, you're gonna flour your surface, make sure it's clean and dry.
[lauren] take one piece of dough out of the fridge,
[lauren] flour your rolling pin and keep the flour nearby because you're gonna need to keep doing this.
[lauren] and then we're gonna get this pretty thin, like about one-sixteenth of an inch thick.
[lauren] make sure this stays floured at all times.
[lauren] so to cut the pierogies, you want a, about a 6 inch circle,
[lauren] it's nice if you can kinda bend it like this if it's metal,
[lauren] so you can make an oval.
[lauren] but you could also do them round, it's fine.
[lauren] so cut as many out as you can
[lauren] kay, well as you can see, my cookie cutter is not very sharp.
[lauren] so if this happens, just take a sharp knife like this
[lauren] so doing an oval shape just ensures you get the classic pierogi shape,
[lauren] then place all of these flat pieces onto a lightly floured board or baking sheet,
[lauren] and now take the excess dough,
[lauren] roll it together and then roll it out again and cut out more pierogies.
[lauren] you just wanna knead it a little bit.
[lauren] to form the dough again.
[lauren] rolling that dough can be tough if you aren't the proper height like me.
[lauren] i can't get any leverage.
[lauren] anway, i only did the one half of the dough,
[lauren] you're gonna get anywhere between
[lauren] 42 and 50 pierogies. it kinda just depends on maybe how soft your dough gets in the room.
[lauren] umm, how thin you get it. you do wanna get them as thin as possible cos that makes a better pierogi.
[lauren] so now we're gonna stuff them, there's a little trick to making the dough stick which i will show you.
[lauren] and then we're almost at eating time.
[lauren] so we're gonna fill the pierogies,
[lauren] not overstuffing them so take like a little spoon, half teaspoon,
[lauren] you wanna have like an edge around them, you don't want them to be over stuffed,
[lauren] it's about one teaspoon per pierogi.
[lauren] so you're gonna take a pierogi in your hand,
[lauren] you're gonna have a little dish of water,
[lauren] take a finger and make like an edge with the water,
[lauren] on half.
[lauren] then fold that over,
[lauren] and you're just like, slightly pinching the dough together and it will stick because of the moisture.
[lauren] but you don't really need to like, pinch them really heavily.
[lauren] traditional pierogies seem to have this little dimple effect here like this.
[lauren] you can take the pierogies the way they are right now
[lauren] make sure they're lightly dusted in flour.
[lauren] line them between parchment or wax paper, put them in a tupperware or plastic bag
[lauren] and then freeze them. and then you can cook them right from frozen,
[lauren] into boiling water, whenever you want.
[lauren] so we're gonna boil them,
[lauren] for a couple minutes until they float to the surface.
[lauren] and then right from boiling water into a hot pan with some caramelised onions
[lauren] and frying them until they're golden brown on the outside.
[lauren] and that's how you make vegan pierogies, my friends.
[lauren] i told you it wasn't as hard as you thought.
[lauren] it's worth that little bit of effort though, because you basically can't find vegan pierogies in a grocery store anywhere
[lauren] and i've only had them in a restaurant once.
[lauren] so these are perfect to fool those non vegan friends in your lives as well.
[lauren] they're never gonna know the difference, it's super easy to make that dough without eggs or dairy as you can see.
[lauren] so i'm gonna dig in to these, we post every wednesday here on hot for food so subscribe
[lauren] if you like what you see, share this video with all your friends and family.
[lauren] and come back next week for another hot for food recipe,
[lauren] we'll see you guys soon. bye!
[lauren] oh yea.