These Vegan Pierogi are the definition of comfort food! They’re boiled and pan-fried dumplings wrapped around a cheesy potato filling and perfectly satisfying. They work well as a party appetizer or celebratory dish!
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 cup water
- 1/2 cup olive oil or neutral oil like canola
- 4 TBS olive oil
- 1 medium sweet onion
- 1 TBS sugar, optional
- 4 medium sized golden potatoes
- 1/2 cup plain almond milk
- 3 TBS nutritional yeast (optional, for cheesiness)
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp caraway seeds (optional)
- 1 tsp sea salt
- 1 TBS minced parsley (optional)
- 2 TBS vegan or regular unsalted butter, melted
- Coconut milk to seal, optional
- 1/2 cup vegan or regular unsalted butter, divided
- Cashew cream or yogurt
- Fresh dill
- To begin, combine flour, salt, water, and oil in a large bowl and mix until incorporated. Using both hands, knead mixture together until the dough comes together, looking smooth and soft. This should take 5-6 minutes. Remove the dough ball, add some oil to the sides and bottom of the bowl, place dough ball back in, and cover with a towel. Let dough rest at room temperature for about an hour. Alternatively, this dough can be made ahead and refrigerated for a couple of days. If you take this route just be sure that the dough has time to come to room temperature before rolling. This will help with elasticity.
- Mince your onion and add it to a cast iron skillet with 4 TBS of olive oil. Set this to medium-low heat and begin caramelizing the onion, stirring ever few minutes so that it does not stick. To do this properly it takes about 45 minutes, but a nice shortcut is to add a bit of sugar to the pan to speed the process along. Set aside when onion is nice and brown (be careful not to burn or char).
- While the dough is resting and onion is caramelizing, add potatoes to a pot of water. Bring up to a boil and let potatoes cook through. This should take about 15 minutes; you’ll know they’re done when the potatoes can easily be pierced with a fork. Try not to overcook them. Drain and set aside.
- In a large bowl, combine caramelized onion, cooked potatoes, almond milk, nutritional yeast if using, apple cider vinegar, garlic powder, caraway if using, and salt. Using either a large fork or a potato masher, mash to combine all ingredients. Sprinkle with parsley when done, this mixture should look like normal mashed potatoes. Add in melted butter.
- On a lightly floured surface, roll out your now-rested dough. Using a medium sized glass or circle cutter, cut as many 3-inch circles as you can. Re-roll remaining dough if needed. To assemble pierogi, add 1 TBS potato mixture to the side of one circle of dough. Carefully fold the other side up and over the filling, trying not to break it. Coconut milk can help seal the edges, so I recommend adding a bit of that (or an egg wash) to help it stay closed. Press down very firmly with a fork so that the edges remain intact. Refer to the photos above for the ideal shape. Repeat with all remaining dough circles (you may have leftover filling). Once all pierogi are shaped, add to a large tray and place in the fridge or freezer for a few minutes while you bring a large pot of water to boil.
- Once water is boiling, remove pierogi from freezer and carefully drop one at a time into boiling water. Try not to add more than 4, as they may stick together. Carefully stir to insure they do not get stuck to the bottom of the pot. Let boil 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
- As pierogi are boiling, bring a cast iron skillet to medium heat and add 3-4 TBS of vegan butter at a time. Once melted, add as many pierogi as you can to the pan and begin frying. Take care to ensure the pierogi do not stick to the bottom of the pan, lifting with a spatula as needed. Cook for about 4 minutes a side, until browned and crispy. Remove from pan and finish this boiling + frying process for all remaining pierogi.
- Serve hot with toppings of choice! These freeze very well. To reheat, simply add a bit of butter to a skillet to crisp back up.
This recipe was inspired by Connoisseurus Veg.
- Category: Appetizer
- Method: Boiling
- Cuisine: Polish
- Serving Size: 1 pierogi
- Calories: 178
- Sugar: 0.7g
- Sodium: 45mg
- Fat: 9.2g
- Saturated Fat: 1.8g
- Unsaturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 20.6g
- Fiber: 1.8g
- Protein: 3.2g
- Cholesterol: 0mg
Keywords: pierogi, polish, dumpling, cabbage, sauerkraut,