Creamy Potato Pierogi

This dairy-free rendition of the classic Polish dumpling is creamy and delicious with a lighter dough and filling than traditional versions. While traditional pierogi are served in butter, this creamy pepper sauce adds a delicious texture and flavor without the saturated fats and cholesterol of most pierogi recipes. These savory dumplings are easy to make in advance and can be frozen and boiled at a later time for a quick weeknight meal.

Serves four
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:

* 2 cups plus 2 T. white all-purpose flour, divided
* 1 ½ t. salt, plus more to taste
* 1 cup and 1/3 cup unsweetened dairy-free soy yogurt, divided
* 2 cups and 3 T. soy milk, divided
* 1 large egg, lightly beaten
* 4 large Yukon Potatoes, chopped
* ¼ cup and 1 T. olive oil, divided
* 2/3 cup sliced onions
* 2 cloves garlic, finely chopped
* Pepper, to taste
* ¼ cup chopped scallions

Preparation:

1. Make the dough. In a medium-sized mixing bowl, combine the 2 cups flour and 1 ½ t. salt until combined. Make a well in the center of the mixture, adding the 1/3 cup soy yogurt, 2 T. soy milk and the egg. With a wooden spoon, pull the flour from the edges of the bowl into the center until forming a soft dough.

2. On a lightly floured countertop or work surface, turn the dough out and knead until elastic, about 5 minutes. Wrap in plastic wrap and allow to rest for at least 30 minutes.

3. Make the filling. In a medium-sized stockpot or sauce pan, boil enough water to cover the potatoes. Boil until tender, about 20 minutes. Drain in a collander and set aside.

4. Meanwhile, heat the 1 T. olive oil in a heavy bottomed skillet over medium heat, adding the onions and garlic once hot. Stirring occassionally, aute until the onions are translucent and fragrant, about 7 to 10 minutes. Remove from heat and set aside.

5. Place the potatoes, onion and garlic mixture and 1 cup soy yogurt in a food processor, pulsing several times so that the mixture is creamy but not pureed. Salt and pepper to taste.

6. Make the pierogi. Boil several cups of salted water. On a lightly floured surface, divide the dough into four sections and working with one section at a time, roll out the dough until very thin, about 1/8" thick or thinner.

7. Using a round pastry cutter, sharp lid or just a sharp knife, cut out circles of desired size from the dough. Place desired amount of filling on one half of the circle, brushing one edge with a small amount of water. Fold the circle in half, pinching to seal the pierogi. Repeat until all fillind and dough is used, placing pierogi on a baking sheet or plate and covering until ready to boil.

8. Add several pierogi at a time to the boiling water, making sure that they do not touch one another. Cook for several minutes until they float to the surface. Remove with a slotted spoon to individual plates, keeping covered while making the sauce.

9. Make the sauce. In a heavy-bottomed skillet over medium-low heat, heat the ¼ cup olive oil and the 2 T. flour, whisking constantly with a wire whisk to keep the flour from burning. When the flour begins to smell toasty, after about 1-2 mintues, add the remaining 2 cups soymilk and chopped scallions, stirring constantly. Cook until desired consistency, add the salt and generously pepper to taste.

10. Pour sauce over pierogi and serve hot.
(By Ashley Skabar, About.com Guide)