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.

Spinach Pierogi with Spicy Mango Sauce

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
Spinach Pierogi with Spicy Mango Sauce

Directions:

to make the dough:

  1. Mix the flour, salt, oil and water together.
  2. Cover the dough with plastic wrap and allow to sit for 1/2 hour.

to make the filing: 

  1. Thaw the spinach and drain or squeeze of the excess liquid.
  2. Chop the onion finely and mince the garlic.
  3. Heat the non-dairy butter in a large frying pan.
  4. Saute the onion, add the garlic and spinach and stir fry to mix well.
  5. Remove from the heat and place in a bowl.
  6. Once it has cooled, add the soy yogurt, salt, pepper and nutmeg.

to make the spicy mango sauce:

  1. Prepare the mango by slicing the flesh away from the seed.
  2. Peel the mango pieces and reserve about 1/8 th of the mango to use as slices for garnish.
  3. Chop the rest of the mango and place in a blender.
  4. Add the rest of the sauce ingredients and puree to a smooth mixture
  5. We needed 1/2 cup of water to thin the sauce so that the blender could puree.
  6. Season to taste and place the sauce in a sauce pan to warm on the stovetop.

to make the pierogi: 

  1. Kneed the dough and separate into 10-12 round balls.
  2. Using a rolling pin, roll each of the balls into a circle.
  3. Place a tablespoon of the spinach mixture in the middle of the circle.
  4. Fold the circle over in half to form a half moon.
  5. Crimp the edges well with a fork.
  6. Place the pierogi on a lightly floured plate and proceed to make the remaining 10-12 pierogi.
  7. Bring a large pot of lightly salted water to boil.
  8. Cook 4-5 pierogi at a time.

to serve: 

  1. 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.
  2. 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.