Spinach Pierogi with Spicy Mango Sauce
What a delicious meal this was. The credit for the combination goes to Janet of Vegan Feast Catering. We had seen a delicious looking photo that she posted. It looked so delicious, we could hardly wait to make it ourselves. We really enjoyed this meal.
Serving Size: 2
Yield: 10-12 large pierogi
Ingredients:
for the dough:
- 2 cups flour (I used 1 cup regular flour and 1 cup semolina)
- 1/2 teaspoon salt
- 3 tablespoons oil
- 1/2-2/3 cup water
for the filling:
- 1 tablespoon non-dairy butter or margarine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces frozen spinach, thawed
- 4 tablespoons soy yogurt
- 3-4 tablespoons nutritional yeast
- salt
- pepper
- nutmeg
for the spicy mango sauce:
- 1 ripe mango, peeled, seed removed and cut into chunks
- 1 lime, juiced
- 1/4-1/2 cup water
- 2 teaspoons rice vinegar
- 1 tablespoon spicy roasted red peper paste
- 1 teaspoon taco seasoning with cumin and paprika
- salt and pepper to taste
- handful fresh cilantro or coriander leaves
Directions:
to make the dough:
- Mix the flour, salt, oil and water together.
- Cover the dough with plastic wrap and allow to sit for 1/2 hour.
to make the filing:
- Thaw the spinach and drain or squeeze of the excess liquid.
- Chop the onion finely and mince the garlic.
- Heat the non-dairy butter in a large frying pan.
- Saute the onion, add the garlic and spinach and stir fry to mix well.
- Remove from the heat and place in a bowl.
- Once it has cooled, add the soy yogurt, salt, pepper and nutmeg.
to make the spicy mango sauce:
- Prepare the mango by slicing the flesh away from the seed.
- Peel the mango pieces and reserve about 1/8 th of the mango to use as slices for garnish.
- Chop the rest of the mango and place in a blender.
- Add the rest of the sauce ingredients and puree to a smooth mixture
- We needed 1/2 cup of water to thin the sauce so that the blender could puree.
- Season to taste and place the sauce in a sauce pan to warm on the stovetop.
to make the pierogi:
- Kneed the dough and separate into 10-12 round balls.
- Using a rolling pin, roll each of the balls into a circle.
- Place a tablespoon of the spinach mixture in the middle of the circle.
- Fold the circle over in half to form a half moon.
- Crimp the edges well with a fork.
- Place the pierogi on a lightly floured plate and proceed to make the remaining 10-12 pierogi.
- Bring a large pot of lightly salted water to boil.
- Cook 4-5 pierogi at a time.
to serve:
- Place a tablespoon of the sauce on a plate, lay 2 or 3 pierogi on the sauce and then another tablespoon of sauce on top.
- Garnish with a couple of slices of mango and a coriander or cilantro leaf.
Note:
Some people like to pan-fry the pot-stickers after they have been boiled. That is a possibility, although we prefer just to have them boiled, with the sauce.