Oil Free Vegan Potato and Onion Pierogis
These vegan pierogis are crunchy on the outside, and warm and fluffy on the inside. You can still enjoy that buttery taste without the butter! Warm fluffly mashed potatoes meet flavorful carmelized onions wrapped in a crispy shell. A very fulfilling appetizer, snack, or side dish!
Ingredients:
1 12oz package of Nasoya Won Ton Wraps
3 Large Potato’s
1 Yellow Onions
1/4 cup or more unsweetened Soy/Oat Milk
Salt and Pepper (to taste)
Instructions:
1.) Peel your potatoes if desired, then cut them into 4ths. They don’t need to be perfect, but try to get them roughly the same size so they cook evenly.
2.) Put your potatoes in a pot and get your potatoes boiling.
3.) While potatoes are boiling, peel and dice 2 yellow onions, and throw it into a separate pan a splash of water.
4.) Splash in additional water as necessary to caramelize your onions. Let them cook and when they just slightly start to stick to the pan, deglaze with just a small splash of water, scraping up all the brown from the pan with a wooden spatula. Do this until onions are caramelized.
7.) Once your potatoes are soft enough to let a fork glide through, go ahead and strain them.
8.) Add your strained potatoes back into their original pot, add soy/oat milk, salt, and pepper, then mash with a masher.
9.) Adjust milk, salt, and pepper as needed.
10.) When potatoes are mashed and onions are caramelized, add your onions to your pottos and mix them in.
11.) Lay out your won ton wraps. You will use 2 for each Pierogi. Scoop about a tablespoon of your potato and onion mixture onto the middle of a won ton wrapper, wet the edges just slightly with water to help them stick, and cover with another wonton wrapper on top. You can use a fork to press the edges shut, but I found this is usually unnecessary. You can add addition fillings here if you please (I.e. cheese, chives, etc).
12.) Air Fry at 450 Degrees Fahrenheit for about 5 mins or until edges are golden. Check every minute or 2 – time varies with air fryer.
13.) Garnish your pierogis as you wish, and enjoy!
NOTES:
1.) Feel free to add whatever fillings you like before closing up your Pierogi, you just may need to add a little less filling.
2.) DO NOT STACK these! I made this mistake.. your wonton wrappers will stick together once wet, and they will fall apart and become very messy trying to get these apart from one another.
3.) If freezing, separate them with some wax/parchment paper to prevent sticking.
4.) If you don’t have an air fryer, you can certainly pan fry or bake these at the same temperature, just keep a close eye on them, they crisp up quickly.
5.) These wonton wrappers are NOT gluten free, but you can certainly find your own gluten-free version.
If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!
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