Potato and White Bean Pierogies with Cheater Sauerkraut
Potato and White Bean Pierogies with Cheater Sauerkraut
Yields: 24 pierogies — enough for 4–6 people as a side or 10–12 as part of a spread
Ingredients
- 2 1/2 cups all-purpose flour, plus more for kneading
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 1/2 to 2 cups warm water
- 1 tsp olive oil (for dough)
- 1 lb red or yellow potatoes (about 4 fist-size potatoes)
- 2 tsp olive oil (for filling)
- 1/2 large yellow onion
- 3 cups spinach
- Salt, to taste
- 1 can (15 oz) white beans, drained and rinsed
- 1 clove garlic, minced (or more to taste)
- 1–2 tbsp lemon juice
- 1–2 tsp hot sauce (optional)
- 2 tbsp nutritional yeast
Instructions
Make the dough: In a large bowl, combine the flour, salt, and garlic powder. Add the warm water and olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface until smooth, then cover and let rest while you prepare the filling.
Prepare the potatoes: Chop the potatoes into chunks no larger than poker chips. Place in a steamer basket over a pot with a couple inches of water. Cover and steam over medium-low heat until tender, 15–20 minutes.
Cook the vegetables: While the potatoes steam, heat the oil in a skillet over medium heat. Add the onion and sauté until starting to brown, about 5 minutes. Add the spinach, a pinch of salt, and cook until wilted, about 2 minutes. Remove from heat.
Make the filling: In a large bowl, mash the beans into a paste. Add the cooked potatoes and mash until they resemble mashed potatoes. Stir in the onion-spinach mixture, garlic, lemon juice, hot sauce, nutritional yeast, and salt to taste. Adjust seasoning as needed.
Prepare the dough rounds: Bring a large pot of salted water to a boil while you roll out the dough. Divide the rested dough in half. Roll out one half on a floured surface until about tortilla thickness. Cut out 2.5-inch rounds using a biscuit cutter or jar. Repeat with the other half, re-rolling scraps as needed (about 24 rounds total).
Fill the pierogies: Place about 1 tablespoon of filling in the center of each round. Wet the edges with water, fold over, and press to seal. Crimp edges with a fork. Place assembled pierogies on a floured baking sheet.
Cook the pierogies: Working in batches of 6, drop pierogies into the boiling water. Cook until they float and the dough is cooked through, about 5 minutes. Remove with a slotted spoon and set aside. Continue until all are cooked.
Serve: Enjoy hot with cheater sauerkraut, sour cream, or your favorite toppings.
Modifications
- Whole wheat pastry flour can be used, but all-purpose flour gives the best texture.
- Using canned beans (15 oz, drained and rinsed) saves time compared to cooking from scratch.