KimmyKokonut

Sauerkraut and mushroom pierogis

I grew up eating pierogis. I’m not picky about them. I love my grandma’s the best but I am happy to eat any pierogi I can get my lips around. My favorite pierogi was always the potato and farmer’s cheese but I’m finding that I now have a special place in my heart for mushroom cabbage pierogi. It’s a really nice flavor combo and when I recently made pierogis I didn’t have cabbage but a ton of sauerkraut. Yay! Sauerkraut is even healthier and tastes awesome with mushrooms (this time I had portabellos on hand which made it extra fancy). The dough is from Isa’s new upcoming Brunch Book, which is awesome and everyone should buy it. Now. Pre-orders are allowed. This woman veganized pierogi dough and it’s every bit as luscious as non-vegan dough. Just when I think I can’t get more impressed with her skills, she makes pierogis available to the masses. The dough was easy to make and I ran out of ap flour and ended up making a second batch of dough (because they are so good) with half whole wheat flour. With the whole wheat flour it was a little harder to roll out and a little less tender but still delicious covered with caramelized onions. If you are serving these to omnivores that have had pierogis before, use AP! Only weirdos like me will accept and devour the whole wheat ones.