Savory Pierogi with Walnut Meat and Topped with Walnut Sour Cream

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

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.

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins
Calories
670
Total Fat
61
Saturated Fat
6
Polyunsaturated Fat
40.5
Monounsaturated Fat
11.7
Sodium
840
Carbohydrates
24
Dietary Fiber
7
Total Sugars
3
Protein
16
Calcium
110
Iron
4
Potassium
510

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.