Recipe Collab: Vegan Quinoa Kraut Pierogi

Homemade pierogi are a labor of love, but surprisingly fun to make. Grab a bag of Farmhouse Culture kraut, a couple of friends, and make these tasty pierogi at home this weekend. 

Ingredients

Dough:

• 3 cups flour (we used a mix of 2 cups heirloom whole wheat, 1 cup white, but feel free to use 3 cups white)
• 1 cup warm water
• 1.5 tbsp olive oil
• sprinkle of sea salt

Filing: 

• 1/2 onion, sautéed for 10 minutes until translucent
• 1 small potato, boiled for 12 minutes and then cooled
• 1 clove garlic
• 1/2 cup cooked I Heart Keenwah Toasted Quinoa White
• 1/2 cup Farmhouse Culture Horseradish Leek Kraut
• sprinkle of sea saltfistful of fresh dill, chopped

Directions

1. In a medium bowl, stir flour and water with a spoon until a loose dough forms.
2. Add olive oil and sea salt and kneed by hand for 2-3 minutes.
3. Let dough rest in its mixing bowl covered in a towel at room temperature for 30 minutes.
4. In the meantime, make filling by combining sautéed onion, potatoes, garlic, quinoa, kraut, dill and salt in a food processor. Pulse to until smooth.
5. Roll dough thin on a flat surface and punch out circular dumpling wrappers with the rim of a small bowl or ramekin.
6. Fill dumpling wrappers with 1 Tbs of filling, boil for 4 minutes and then crisp in hot olive oil for another 2 minutes until golden brown (Tip: don't crowd the pan, do this in small batches crisping only 3-4 dumplings at a time).
7. Serve with fresh dill, caramelized onions (optional) and non-dairy sour cream (optional). 

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