Name: Pierogi with Coconut Bacon
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 70 servings
Ingredients: 600 g potatoes (cooked the day before); 1 cup vegan ricotta (made the day before); 2.5 tbsp lemon juice; 1.25 tsp salt; 3 null white onion (medium, diced finely); 0.5 tsp freshly ground pepper; null null nutmeg (freshly grated, (optional), to taste); 500 g flour; 1 cup hot water; 0.25 cup aquafaba (reduced); 1.5 tsp sea salt (level); 2 tbsp olive oil; 1.5 cup raw coconut flakes (loosely packed); 2 tsp olive oil; 1 tbsp maple syrup; 0.5 tsp liquid smoke ((hickory flavour)); 3 tbsp soy sauce

Instructions

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1

Heat olive oil (2 tbsp) in a medium pan. Gently fry white onions (3 medium) until translucent and lightly caramelised. Set aside, dividing some for the filling and the rest for topping.
2

Put potatoes (600 g) (cooked the day before) through a potato ricer or mash thoroughly. This helps the filling hold together.
3

In a bowl, combine the [mashed potatoes], vegan ricotta (1 cup), and about sauteed onions (0.5 cup). Season with salt (1.25 tsp), freshly ground pepper (0.5 tsp), lemon juice (2.5 tbsp) and [nutmeg] to taste. Mix very well and set aside.
4

In a mixing bowl, combine flour (500 g) and sea salt (1.5 tsp). Add reduced aquafaba (0.25 cup) and olive oil (2 tbsp). Mix well. Gradually add hot water (1 cup), mixing until a rough dough forms. Knead with your hands for 5-10 minutes until smooth and elastic, but not sticky. Cover with a damp kitchen towel and let rest for 30 minutes.
5

Once the dough has rested, take 1/6 of it and roll it out thinly (1-2 mm) on a lightly floured surface. Cut out circles using a cookie cutter or an upside-down glass. Place a heaped teaspoon of the [potato and vegan ricotta filling] in the center of each circle, fold in half, and press the edges firmly to seal. Place finished dumplings on a lightly floured surface and cover with a damp kitchen towel. Repeat with the remaining dough and filling.
6

Bring a medium pot of water to a boil. Add dumplings (10) at a time. Once the water returns to a boil, cook for 5 minutes. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining batches.
7

OPTIONAL: Heat a little [olive oil] in a pan. Place cooled dumplings in the pan and fry until browned on one side, then turn. Do not overcrowd the pan.
8

While frying dumplings, warm the remaining [sauteed onion] and season with [salt] and [pepper]. Serve with the pierogi.
9

COCONUT BACON (optional): Preheat the oven to °C (100). Line a baking tray with baking paper.
10

In a bowl, mix olive oil (2 tsp), maple syrup (1 tbsp), liquid smoke (0.5 tsp), and soy sauce (3 tbsp) together.
11

Coat raw coconut flakes (1.5 cup) in the marinade and let marinate for 10-20 minutes.
12

Spread the marinated [coconut flakes] evenly on the prepared baking tray, ensuring minimal overlap for crispiness. Bake in two separate batches if needed for better crisping.
13

Bake for 15-20 minutes. The 'bacon' flakes will become crispier as they cool. Store in an airtight container.