Perogies can be eaten boiled, fried, baked and cold. They can be sweet, savory and oh so garlicky. They can be made today, frozen and fed to kids later.
Ingredients: organic sorghum flour, organic chickpea flour, organic tapioca starch, organic arrowroot starch, xanthan gum, pink salt.
Ucopia is about bringing back food favorites. Breakfast, lunch, dinner, school lunches can always be improved with homemade perogies made just the way your family loves them.
2 cups vegan sour cream (Tofutti is our preference)
Separate into 3 balls. Wrap with plastic and allow to rest for at least 30 minutes. Place in fridge until ready to roll out.
Gently roll out the dough and use a cutter of your preference to size your perogies. Fill with savory or sweet filling and press edges to close. Perogies can be sealed in an air-tight container for up to 24 hours to eat later.
Bring a large pot to a boil.
Boil each perogy for 2 minutes. Ensure not to crowd pan or add so many that the pot stop boiling.
Eat immediately. Or fry with onions. Cool & air dry on a wire rack before freezing.