Holy pierogis! Andrea of @sweet.in.nature created this plant-based pierogis recipe that we HAVE to try at home. This is what she shared ...

My mom is Polish and these always showed up on the table every holiday. I remember she would spend the entire day making them, filling the dough with farmer's cheese, potatoes or sauerkraut, then boiling them for a few minutes and adding them to a pile on a huge platter ... and we would have enough to last a week! 

For my 100% plant-based version I used a simple dough and then filled them with creamy mashed potatoes and Treeline Scallion Soft French-Style Cheese. If you haven't tried these yet I highly suggest it! 

Ingredients

• 5 Yukon gold potatoes peeled and chopped
• 1 container (6 oz) of Treeline Creamy Scallion French-style cheese.
• 2 Tbs olive oil
• 3 cups all purpose flour
• 1 tsp salt + more salt to taste
• Pepper

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Instructions

• Start by preparing the filling. Boil the potatoes till fork tender, drain them, but reserve a little of the cooking water to help with moisture when mashing them.
• Add Treeline French-style cheese and a pinch of salt and pepper. Use a potato masher or electric mixer to mash until most lumps are gone and the mashed potatoes are creamy. Let cool.
• Next, prepare the dough by mixing 1 cup water + the olive oil, flour, and 1 tsp salt together.
• When the dough forms a ball, kneed on a floured surface, sprinkling more flour so that the dough is smooth and not sticky.
• Let the dough rest on the floured surface for about 10 minutes. This will make it easier to roll out.
• With a rolling pin, roll the dough out to approximately 1/8 of an inch thick.
• Use a round cookie cutter or top of a glass (about 3” diameter) to cut circles in the dough.
• Spoon a bit of the potato and Treeline cheese filling into half of the cut out circle. Fold over to create a half moon shape.
• Crimp the edges well with a fork so none of the filling gets loose during the cooking process.
• When all of the pierogies are filled it’s time to boil them! Bring a pot of water to a low boil. Add a few pierogies at a time and cook for 2-3 minutes. They will rise to the top when done so keep a close eye on them! If they over cook they will become gummy and start to fall apart. Remove them with a slotted spoon, let drip and then dry on a cooking rack or plate.
• When all the pierogies are cooked they can be eaten them as is or stored in the fridge for later. They can also be sautéed in a skillet over medium heat for a few minutes on each side using oil or plant-based butter so that they don't stick.

Best served with sautéed onion or kale and a side of sauerkraut. Enjoy!