Savory Pierogi with Walnut Meat and Topped with Walnut Sour Cream

DESCRIPTION

Create the vegan dumpling of your dreams with this pierogi recipe. Combine Italian walnut sausage with walnut sour cream to produce a plant-forward dish that tastes like Nonna made it.

Total Time
45 Mins
Serves
6
Serving Size
2 pierogi
Meal
Dinner Lunch
Course
Appetizers Side

Total Time

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins

Nutrition

Calories
670 cal
Total Fat
61 g
Saturated Fat
6 g
Polyunsaturated Fat
40.5 g
Monounsaturated Fat
11.7 g
Sodium
840 mg
Carbohydrates
24 g
Dietary Fiber
7 g
Total Sugars
3 g
Protein
16 g
Calcium
110 mg
Iron
4 mg
Potassium
510 mg

Ingredients

Pierogi:

  • 12 dumpling wrappers

  • 2 cups Italian Walnut Sausage

  • 1/2 cup water

  • 1 teaspoon flaky salt

  • 1 tablespoon chives, minced (for garnish)

  • 1 cup Walnut Sour Cream

Italian Walnut Sausage:

  • 3 cups raw walnuts

  • 1 tablespoon tomato paste

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 1 teaspoon fennel seed

  • 1 teaspoon chili flake

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 tablespoons soy sauce

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

Walnut Sour Cream:

  • 2 cups raw walnuts

  • 1 cup water

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons nutritional yeast

  • Salt and pepper, to taste

Preparation

For the Italian Walnut Sausage:

  1. Combine all ingredients into a food processor. Pulse mixture until it becomes a crumb-like consistency.

  2. Heat 1 tablespoon oil in a medium sauté pan. Sauté mixture until sausage becomes golden brown and fragrant (about 6-8 minutes). Remove from the pan and set aside.

For the Walnut Sour Cream:

  1. Combine all ingredients into a high-speed blender. Purée mixture until smooth and creamy (adding more water if necessary). Season with salt and pepper to taste. Set aside in the refrigerator to chill.

Assemble the Pierogi:

  1. Fill dumpling wrappers with 1 tablespoon Italian Walnut Sausage. Brush water onto the edges of the filled dumpling wrapper. Fold wrapper over to form a crescent shape. In order to seal the pierogi, crimp the edges of the dough using a fork.

  2. Bring a pot of salted water to a boil. Drop pierogi into the pot and cook for 2-4 minutes (or until the pierogis float).

  3. Heat butter in a medium-size sauté pan. Sauté boiled pierogi until golden brown (about 2-4 minutes). Remove from pan, garnish, with chives and season with flaky salt.

  4. Serve immediately with walnut sour cream.