Vegan Butternut Squash, Mint, Caramelized Onion, and Bacon Pierogies
Difficulty: 4/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 75 minutes
Servings: ~20-25 perogies
The Challenge: Squash Bacon Perogies
Lord have mercy! Pierogi power!
Little fluffy dumplings filled with amazing flavors and typically a starchy base like potatoes, squash, spices, and often cheese. They are comfort food at its finest and so epically delicious. They are also rarely vegan. The dough, often made with cream to the fillings being meat/cheese … we want to make some dough + filling that is exquisite.
This is definitely a more challenging recipe as we make everything from scratch, but if you have some pre-made dough … this can be very simple. I love making my own dough and find it well worth it.
But the FLAVOR of this filling is one of the best things I have ever made. The combination of the buttery creamy squash to the fresh cut of the mint and salty rice paper bacon to the sweet decadent onions … sheesh I’m sweating just thinking about it.
Get ready for an absolute power trip of flavor! We crisp up the pierogis at the finish but you can also just eat them boiled. I prefer the crispy finish with a creamy dipping sauce like vegan ranch to combine with the sweet salty dumpling.
It … is … EPIC!
Let's get into it!
Pierogi Dough
3 cups all-purpose flour
1 tsp salt
1 + 1/4 cup warm water
1/4 cup vegan butter, melted
Butternut Squash Mint Mixture
1 medium butternut squash, peel + dice into small cubes
1 tbl nutritional yeast
2 tbl vegan butter
2 tbl AP flour
1/3 cup fresh mint, diced
1 garlic clove, minced
Spices: 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp cinnamon
Caramelized Onion
1 vidalia onion, sliced and then cut into 1/8s
2 tbl vegan butter
Spices: 1/2 tsp sea salt, 1/2 tsp sugar
1 tbl balsamic vinegar
The Rest
4-5 pieces of 25-Minute Vegan Rice Paper Bacon
vegan ranch or sour cream dip
extra AP flour
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife or Kitchen Shears . Measuring Spoons and Cups . Wooden Spoon . Rolling Pin or Pasta Attachment for Mixer . Dough Cutter . Large Boiling Pot . Castiron Pan . Baking Sheet . Parchment Paper
Before You Cook:
Preheat oven to 425F
Chop + wash fresh ingredients
1. To start, mix butternut squash cubes with 1 tbl of olive oil and a couple pinches of salt + pepper. Place onto parchment paper lined baking sheet and then bake for 40-45 minutes at 425F until tender.
2. While the squash bakes, we’ll prepare the dough. Fill a large mixing bowl with the flour and salt. While mixing with a wooden spoon, pour in water and butter, Mix until most of the flour is mixed in.
3. Add flour to a surface and then take dough out of mixing bowl. Knead for 3-4 minutes until well mixed. If the dough is sticking to your hands too much, add more flour. If its not sticking together add another 1-2 tbl of water. Place in a bowl, cover, and place intro fridge for 20-30 minutes while squash cooks.
4. After dough is in fridge and squash is cooking, add onions + butter for caramelized onions to a castiron pan (or other frying pan). Cook over medium heat for 8-10 minutes, mix onions, then add salt, sugar, and vinegar. When adding just sprinkle over top, don’t mix. Lower head to medium low and cook another 8-10 minutes. Mix and take off heat, set aside.
5. After squash is completed, let it cool for a couple minutes. Add to mixing bowl with mint, spice for squash mixture, flour, onions, and break up several pieces of rice paper bacon. Mix well. Set aside.
At this point, put a large pot of water onto stove top on high to boil water.
6. For the pierogi dough, break into 6 pieces. Flatten and run through pasta attachment for Kitchenaid mixer. Start at 0, run through once, fold, run through again. Then run through twice at 1, 2, and 3 slots. If you don’t have a mixer. Break dough into a few pieces, and use a rolling pin (coat with AP flour) on a flour lined surface. Roll until about 1/8 inch thick. Either way, make sure to lay dough on floured surface to avoid sticking.
7. Next, with the dough flattened, use a pastry dough cutter (or a circular glass) to cut into circles. A good size is about 2-2.5 inches in diameter. Sprinkle with extra AP flour.
8. Using a teaspoon, scoop out the mixture for 1 heaping tsp and place in the middle of your dough circles.
9. Next, take the dough circle in your hand and fold over the edges. Using your fingertips, press the edges of the pierogi dough to create a seal.
10. Using a fork, press the edges with the prong just about 1/4 inch of fork to create a seal and add the beveled effect.
11. Place pierogis into boiling water and boil for 2-3 minutes. They’ll rise to the surface after a couple minutes signaling they are done. Don’t boil past 3 minutes. Drain and rinse under cool water. Swish around the pierogis in the cool water to avoid sticking.
12. To finish, optional step if you want crispy, reheat pan used previously over medium heat for 60 seconds. Add 1-2 tbl of vegan butter (or oil) and add 1/3 of the pierogis and crisp on each side for 3-4 minutes until browned. Repeat (sans adding more butter) until all pierogis are cooked.
ENJOY!
