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Japanese Pirogi with Yum Yum Sauce (V)

Oh, I did a thing. Not sure how I dreamed this up, but I sure did make it happen and nail it on the first try.


We had this for dinner, but if I was hosting a Super Bowl party, I'd make this a feature hors d'oeuvres.


Unfortunately, not gluten free, but often when experimenting with recipes it makes more sense to use easy ingredients before adjusting it to account for allergies.


Japanese Pirogi with Yum Yum Sauce (V)

References: Hell's Kitchen | Loving It Vegan

Makes: ~60 pirogi/wontons | Time: 1 hr


Ingredients


Pirogi

3 medium #potatoes, peeled and cut into 1-inch cubes

1 cup coconut milk

3 tbsp vegan butter, softened

1/2 tsp salt

1/2 tsp black pepper

1 tsp #wasabi powder

1 package Nasoya won ton wraps

EVO or vegan butter for frying

Sesame seeds


Yum Yum Sauce

1 cup vegan mayonnaise

2 tbsp tomato paste

1 tbsp rice vinegar

1 tsp smoked paprika

1 tsp garlic powder

1 tbsp white granulated sugar

1 tbsp vegan butter, melted

2 tbsp water


Instructions

When you have some down time in preparing the potato filling, go ahead and blend all the yum yum sauce ingredients together and pop in the fridge until you're ready to use.


Place the potatoes in a large saucepan and cover with cold water by two inches. Bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes. Drain the potatoes. Place in a mixing bowl.


Blend the coconut milk, butter, spices, and wasabi. Pour over the potatoes. Use a handmixer to mash according to desired consistency. I leave mine a little lumpy. Wait for the filling to a cool a bit before you get to making the "pirogi."


To make the pirogi, lay out 6 won ton wraps, keeping the remaining wraps inside the package or under a very lightly dampened paper towel. Place 1 heaping teaspoon of filling in the middle of each wrap. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside.


Place the formed pirogi on a baking sheet and cover with plastic wrap. Before laying out another 6 won ton wraps, be careful to dry the work surface. This will help keep pirogi from sticking to the baking sheet. Continue until all the filling is used. I had some filling leftover.


Then, gently place the pirogi in boiling water and gently stir. When they begin to float they are done, about 2 minutes. Don't over boil! Using a slotted spoon, gently spoon the pirogi onto plates.


Heat up EVO in a skillet over medium heat. Pan fry the cooked pirogi. Plate. Drizzle with yum yum sauce, sprinkle on some sesame seeds, and enjoy!



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