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Vegan Potato Pierogi

These Homemade Vegan Potato 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.

plate of vegan pierogi next to beet kraut

What is a pierogi?

Pierogi are filled dumplings wrapped with an unleavened dough around a sweet or savory filling. They are boiled and then pan fried before being served with a variety of toppings. Pierogi originate in many Central and Eastern European culinary traditions, where in some locations there are a national dish. The exact origins of the dish are not clear. As someone with Polish family members and who spent a majority of my childhood in Pennsylvania, I have been around pierogi for a long time. During breaks of Pittsburgh Pirates baseball games there is even a Pierogi race!

While it may seem challenging to make dumplings (or any kind of wrapped dough, like ravioli) at home I promise it’s really quite simple. Pierogi dough does not require many ingredients or rising time. I wouldn’t consider this a “weeknight recipe” by any means, but it’s perfect appetizer if you want to impress your guests.

How To Cook Vegan Pierogi

When making pierogi, once you form the dumplings you will first boil them for 3-4 minutes. Then, you will remove them from the boiling water with a slotted spoon and pan-fry in a bit of butter for 4 minutes a side. I like to use a cast iron skillet for this as it helps the pierogi get very crisp on the outside.

large dish of pierogi with dill on the side

What to Serve with Vegan Cheesy Potato Pierogi

Traditionally, pierogi can be served with a wide variety of toppings. Since this recipe is filled with creamy potatoes, I opted for a tangy beet sauerkraut (which is also a really fun color). I also add a bit of yogurt, some dill, and applesauce on the side. Often time you’ll also see them served with fried onions and sour cream.

hand breaking open a cheesy potato pierogi

I hope you love these vegan pierogi! I know the recipe may seem daunting but I promise it’s actually very easy once you get going. Please let me know in the comments, on Pinterest, or on Instagram if you give them a try!

overheat shot of oval ceramic dish filled with fried pierogi

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plate of vegan pierogi next to beet kraut

Vegan Cheesy Potato Pierogi

  • Author: Emily
  • Total Time: 1 hour 15 minutes
  • Yield: 22 pierogi 1x
  • Diet: Vegan


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!


Units Scale

For dough:

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup olive oil or neutral oil like canola

For filling:

  • 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

For frying:

  • 1/2 cup vegan or regular unsalted butter, divided

For serving:

  • Sauerkraut
  • Cashew cream or yogurt
  • Fresh dill
  • Applesauce


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • 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,

Pin these vegan pierogi for later:

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 part appetizer or celebratory dish!

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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