I am giving Ube a savory spin with this Vegan Savory Ube Pierogies. Using some gyoza wrappers it gets you on the fast track to making these pierogies.

Vegan Savory Ube Pierogies

I just realized this is my first ever Ube post and it happens to be a savory one – Vegan Savory Ube Pierogies. Don’t be mad that I made a savory Ube recipe. It’s a potato! Also this recipe is very adaptable to use any left over potato mash you have.

It is super super easy. All I did was mix some mashed ube with vegan cheese and then stuffed it in these gyoza wrappers.

I can get these JSL Twin Dragon Gyoza Wrappers from my local Safeway, but you can also find them at these stores: Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s.

They are vegan and use minimal ingredients (which is oh so important to me) and they are also extra thick. I did not rip one single wrapper making these Vegan Savory Ube Pierogies.

Fry them Gyoza Style

When you are ready to make them add some olive oil to a fry pan and depending on the size of your pan lay out 4-6 Pierogies. You need to give them some space. Leave them to get crisp on one side and then after 2 minutes drizzle some water in the pan and cover it. This creates some steam and heats up the filling inside. I leave the cover on for about two minutes with the heat turned down to low so that it doesn’t burn.

You can see here that it’s very crispy, but the filling stays nice and moist.

Sides and Sauce

The perfect accompaniment, to these Vegan Savory Ube Pierogies (to me anyway) are some fried red and green. Just slice some up and toss them in a fry pan with some oil and season with salt and pepper. Cook them down on medium heat until they start to look translucent.

For the sauce I made a faux sour cream by some vegan cream cheese with a vegan yogurt drink. With a touch of salt, pepper and garlic powder it’s, just perfect with the onions and the Vegan Savory Ube Pierogies.

I can eat a whole pile of these in one sitting, but if you have more restraint than me, you can freeze the rest of the Vegan Savory Ube Pierogies and make them as needed.

Enjoy these and as I mentioned earlier, feel free to swap out with any left over potato mash you have. If you do make them please tag Rezel Kealoha and JSL Foods on Facebook. You can also find them over on Twitter. Use the hashtags #TwinDragon and #ChefYaki if you do.

This post is sponsored by JSL Twin Dragon Foods, however all recipes, photography and options are mine. Thank you for supporting brands who support me!

Vegan Savory Ube Pierogies

I am giving Ube a savory spin with this Vegan Savory Ube Pierogies. Using some gyoza wrappers it gets you on the fast track to making these pierogies.

Course Appetizer, Main Course

Cuisine Filipino, Japanese, Polish

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 40 Pierogies

Author Rezel Kealoha

Ingredients

For the Pierogies

1 Packet JSL Twin Dragons Gyoza Wrappers
2 Cups Cooked and Mashed Ube
1/2 Cup Vegan Mozzarella Cheese
1/2 Cup Vegan Plain Yogurt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
Salt and Pepper To Taste
2 Tablespoons Sesame Oil
1 Cup Water

For the Carmelized Onions

1 Large Red Onion Sliced
2 Stalks Green Onion Sliced
2 Tablespoons Olive Oil
Salt and Pepper To Taste

For the Sauce

1/2 Cup Vegan Cream Cheese
1/4 Cup Vegan Yogurt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Salt and Pepper To Taste

Instructions

Make the Pierogies

Place the Ube, cheese, yogurt, onion and garlic powder in a bowl and mix well. Season with salt and pepper.
Take a gyoza wrapper and place about a teaspoon of filling in the middle. Wet the edges and pinch together. Lay on a baking tray and repeat with the other wrappers.
To fry drizzle some of the sesame oil in a fry pan and place 4-6 pierogies. Fry on medium high heat for 2 minutes then drizzle some water in the pan about 2 Tablespoons and cover to steam for two minutes. Turn down the heat to low. Repeat this process for the other pierogies.

Make the Carmelized Onions

Place all the onions and oil in a fry pan and sautee until translucent. About 10 minutes on medium low heat. Season with salt and pepper.

Make the Sauce

Combine all ingredients in a bowl and mix well

Serve

To serve place some pierogies on a plate and add some onions on top. Serve the sauce on the side.

To Freeze

If you don't want to fry up all the pierogies all at once, lay them on a single layer on a baking sheet lined with parchment. Freeze overnight on the tray and then take them off the tray and wrap in plastic wrap and store in the freezer for up to a month.
To cook from frozen place 4-6 pierogies in a fry pan with some sesame oil. Fry on medium low heat for 2 minutes and then add in the water and cover on low heat for 4 minutes. Take the cover off and then turn up the heat to medium high and fry for a further 2 minutes. Repeat.