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Gluten Free Vegan Onion Garlic Pierogi
Lisa

Gluten Free Vegan Onion Garlic Pierogi

A little dumpling wrapped around a savory or sweet filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Appetizer, Dessert, gluten free, Main Course, vegan
Cuisine: American, Italian, Polish
Ingredients Equipment Method

Ingredients
  

  • 4 Tbsp Oil Avocado or olive oil
  • 1 Medium Onion Or 1 Tbsp of Onion Powder.
  • 2 Tsp Minced Garlic
  • 3 lbs. Potatoes I used a red potato. Pick your favorite.
  • 2 8 oz. Packages Gluten Free Lentil Lasagna Sheets You can use your favorite lasagna sheets, or make your own pasta.

Equipment

  • 1 Immersion blender

Method
 

  1. Peel and dice the potatoes into small cubes, add the potatoes and water to a medium sized stock pot.
  2. Cook at a medium high heat until the water boils, turn the heat down, and continue to cook until the potatoes are soft.
  3. Drain and set aside, once drained, pour the cooked potatoes back into the pot.
  4. Clean and cut the onion. ( If using onion powder, skip the sauteing of the onion and garlic and just add to the cooked potatoes.)
  5. If sauteing the onion and garlic, add to a large skillet with oil, cook until the onion is soft, and add to the potatoes.
  6. With a immersion blender, puree the potatoes with salt, pepper, sauteed onion, garlic and oil and set aside.
  7. The potatoes should have a smooth consistency with very little lumps.
  8. Next, cook the lasagna sheets to the directions on the package.
  9. Once the noodles are done, rinse with cold water, making sure the sheets are separated from each other.
  10. Lay the sheets of lasagna noodles on to a large baking sheet and set aside.
How to assemble the Pierogi
  1. Place a lasagna sheet on to a large dinner plate and fill a small dish with about 1 Tbsp of oil and have a baking/pastry brush ready.
  2. Have the pot of whipped potatoes near the plate.
  3. Next, scoop about 1 Tbsp of the potato filling onto half of the noodle, then fold the other half over the scoop of potato.
  4. Brush olive oil on the inside edges of the 3 sides of the lasagna noodle.
  5. Press down to close the edges as tight as possible.
  6. Place the pierogi on to a plate and continue until either the noodles are gone or the potato filling is gone.
Cooking the Pierogies
  1. In the same fry pan that was used to saute the onion and garlic, add 1 Tbsp oil to the pan and begin to heat the oil at a medium heat.
  2. Place a few of the prepared pierogies in the oil and cook on one side for about 3 to 5 minutes and then turn over.
  3. Cooking the other side for about another 3 to 5 minutes.
  4. Continue cooking all the prepared pierogies.
  5. Place the finished pierogies onto a plate and serve warm.
How to serve your Pierogi
  1. Fry up extra onion and mushrooms, add a marinade, sour cream, and/or sauerkraut, or add all of these extra's.
  2. Enjoy!!