Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Vegetarian Pierogi Your Babciu Would Approve

This twist on a Polish tradition sees us baking the vegetarian pierogi rather than frying them. It can easily be made vegan, too.

Get access to everything we publish when you sign up for Outside+ Join today!.

Polish dumplings are traditionally fried, but in this vegetarian pierogi recipe they are baked. The recipe calls for sour cream and butter; switch dairy for plant-based versions of each and the rest of the dish is naturally vegan.


More Related Recipes to Try Next:
Miyoko Schinner’s Chestnut Filled Cabbage Rolls with Red Wine Sauce
German Cabbage and Potato Casserole with Caraway
Savoy Cabbage Salad with Carrot-Ginger Dressing


Baked Vegetarian Pierogi

Servings
36

Ingredients

  • 6 cups shredded Napa cabbage
  • 3 cups unbleached white flour
  • 1 Tbs. raw sugar
  • 4 oz. (1 stick) butter, cut into small pieces
  • 1 1/4 cups reduced-fat sour cream
  • 2 Tbs. olive oil
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbs. chopped fresh dill

Preparation

1. In large bowl, toss cabbage with 2 tablespoons salt and set aside 1 hour.

2. Meanwhile, in large bowl, mix flour, sugar and 1 teaspoon salt. Using two knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Add 1 cup sour cream and mix until moistened. Turn dough out onto work surface and knead into a ball. Divide dough in half, wrap each half in plastic and chill one hour.

3. Squeeze excess liquid from cabbage and put into clean bowl. In large skillet, heat oil over medium heat. Add onion, carrot and garlic and cook, stirring often, until carrot is tender, about 10 minutes. Add dill and cabbage and cook, stirring, 2 minutes. Remove from heat and stir in remaining 1/4 cup sour cream.

4. Preheat oven to 350°F. On a lightly floured surface, roll out one piece of dough 1/8 inch thick. Cut dough using a round 4-inch cookie cutter. Re-roll and cut scraps. Put 1 tablespoon of filling toward front of each circle. Moisten edges of dough with water and fold in half around filling to form semicircle, firmly pinching edges closed. Set aside on lightly greased baking sheet. Continue to fill pierogi, keeping them covered with plastic wrap, until all dough is used up.

5. Bake until golden brown, 15 to 20 minutes. Serve warm.

Nutrition Information

  • Calories 87
  • Carbohydrate Content 10 g
  • Cholesterol Content 10 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 2 g
  • Sodium Content 36 mg
  • Sugar Content 0 g