|30 min||25 min||4|
|1 1/4 cup||Rice flour, white (dough)|
|1 cup||Tapioca starch (dough)|
|1 tsp||Xanthan gum (dough)|
|1/2 tsp||Sea Salt (dough)|
|3/4 cup||Water (dough)|
|1/4 cup||Coconut water, unsweetened, ready-to-drink (dough)|
|1 tsp||Apple cider vinegar (dough)|
|1 large potato||Sweet potato (boiled and peeled, filling)|
|1/2 large||White onion (filling)|
|3 green onion (stem)||Green onion (sliced on the bias, filling)|
|2 tbsp||Extra virgin olive oil (filling)|
|1 tsp||Garlic powder (filling)|
|1 tbsp||Sea Salt (filling)|
|1/2 tbsp||Black pepper (filling)|
|2 tbsp||Coconut oil (butter flavoured, for cooking)|
Combine all of the dry dough ingredients in a bowl and mix in the wet until a dough ball is formed.
Roll out the dough ball to about 2mm thickness and cut out 32 rounds using a round cookie cutter or a ring mold.
During this process you will need to re-form the dough ball from all of the scraps and keep cutting out rounds until you have used up all of the dough.
In a large sauté pan, combine all of the filling ingredients, leaving out the sweet potato and cook over medium heat for 10 minutes, stirring frequently.
In a large bowl, mash up the boiled and peeled sweet potato and combine with the cooked filling ingredients.
Place a tablespoon amount of filling on each of the cut out dough rounds and fold in half.
Using the tip of a fork, seal off the edge of each perogie.
In a large pot, bring water to a boil and cook all of the pierogis for 5-7 minutes.
Strain off the perogies and pat dry.
In a large sauté pan, heat up butter flavoured coconut oil and cook perogies over medium heat for 2 minutes on each side.
Enjoy with some vegan sour cream.
Note: 1 serving is 8 pierogies