Homemade Grilled Potato, Onion, & Cheeze Pierogies with Kielbasa

Well, I finally broke down and bought myself a grill pan. I've been meaning to add this item to my kitchen for a long time. Naturally, I am now obsessed with it. The next few posts may all involve a grill pan, be warned!

I ran out of all-purpose flour as I was making this, thus the added whole wheat flour. Please make with whichever flour you choose, though. This recipe is rather involved as one should really freeze the pierogies overnight before you cook them. Luckily, this recipe makes a lot and you'll have plenty pierogies left over in the freezer for a later date to bake, boil, or fry up! They would go wonderfully with a combination of some vegan sour cream, minced garlic, salt, pepper, and minced chive.

Homemade Grilled Potato, Onion, & Cheeze Pierogies with Kielbasa

* Prep Time: 2 hours to make pierogies, then freeze overnight
* Cook Time: 20 minutes
* Ingredients (for pierogi dough):

• 1 3/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 2 tbsp soy butter*
• 2 "eggs", prepared via box instructions*
• 1/8 cup vegan sour cream*
• 1/2 tsp salt
• 1/4 cup water

* Ingredients (for rest of pierogi filling):

• 1/2 recipe of VM's "My Mom's Mashed Potatoes" sans rosemary
• 1/2 cup Daiya Cheddar Cheeze*
• 1/2 small yellow onion, diced
• 1 tbsp olive oil

* Ingredients (for rest of recipe):

• 2 vegan kielbasa sausages*
• 2 tbsp Dijon mustard
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1/2 small yellow onion, finely sliced
• 1/8 cup fresh parsley, chopped
• salt and pepper, to taste

* Recipe (for pierogies):

1. In a mixer, combine all ingredients for pierogi dough.
2. Form dough into disk and wrap in saran wrap. Refrigerate for one hour.
3. Just before your hour wait is up, in a medium skillet on medium-low heat, add the olive oil. Sautee the onions until translucent and soft, about 10 minutes.
4. Take out of fridge, dust counter with flour, and roll out dough with a rolling pin.
5. Roll out dough to about a quarter of an inch thick and cut into four pieces. Roll each piece out until it is just a couple millimeters thick. Cut circle with cookie cutter that is about two inches wide.
6. When done making mashed potatoes, add the cheeze. and cooked onions. Mix well.
7. Place about a tsp of mashed potato mixture in the center of circle.
8. Dip finger in cold water and wipe more than half around of the edge of the circle.
9. Fold over and press all the air out sealing the edges. Use a fork to crimp the edges.
10. Freeze overnight. Freeze on a wax paper on a baking sheet so they do not stick. Once frozen, one can place them in a freezer ziplock bag. The recipe makes about four dozen pierogies.

* Recipe (for rest of recipe):

1. Heat grill pan on medium heat. Add the kielbasa and cook for about 10 minutes, turning each side every few minutes.
2. While the kielbasa are cooking, combine one tbsp olive oil with the onion in a medium bowl. Coat with olive oil, salt, and pepper.
3. When the kielbasa are done, set aside. Add the onions onto the grill pan. Cook until translucent, about 10 minutes.
4. Coat about a dozen frozen pierogies in one tbsp olive oil, salt, and pepper.
5. Take the onions off the grill pan and add the pierogies. Cook each side for about 5 minutes or until golden brown.
6. While pierogies are cooking, slice the kielbasa and dice the onions.
7. Combine the mustard, vinegar, remaining olive oil, and parsley in the medium bowl. Add the kielbasa and onions. When the pierogies are done on the grill, toss them into the bowl. Mix well.
8. Serve and enjoy.

* Note: For soy butter, I prefer the olive oil based Earth Balance. For egg replacer, I use Ener-G. The vegan sour cream I used was Tofutti. One can find Daiya at most health food stores now or online. Lastly, the vegan kielbasa I used was Tofurky brand. Personally, I find them rather dry but with the dressing they were not that bad.