| 15 | 55 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
Dough:
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.
Filling:
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.
Assembly:
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
| Fruit | 0.5 |
| Grain | 0.5 |
| Vegetables | 0.8 |
