Vegan Pierogi Recipe
The Eastern European favourite, pierogis. A creamy vegan potato mixture inside soft pierogi dough, boiled or pan fried with onion. Pierogis are great for cooking from frozen, so you can have an easy vegan dinner whenever you want.
Serving Size 3
Equipment
- 1 stand mixer mixing by hand works too
- 1 nonstick pan
- 1 3 inch cookie cutter
- 1 slotted spoon
- 1 baking sheet
Ingredients
Pierogi Dough
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ cup + 2 tablespoons water
- 3 tablespoons vegan butter
Pierogi Filling
- 2-3 russet potatoes
- 3 tablespoons nutritional yeast
- 3 tablespoons plant milk
- 1 tablespoon vegan butter melted
- salt and pepper to taste
Optional
- 1 yellow onion sliced
- 1 shallot sliced
- 2 tablespoons vegan butter
- green onion sliced
- salt and pepper to taste
- coconut yogurt mix with a squeeze of lemon juice to mask coconut taste
- oil for frying
Instructions
Make the pierogi dough
- In a medium-sized bowl mix the flour and salt.
- Add the water and melted butter to a stand mixer fit with the dough attachment. Add the flour and salt. Mix on medium speed until the dough comes together in a rough ball. Add another tbsp of water if the dough is shaggy and not coming together.
- Knead the dough on your floured work surface until it comes together in a smooth tacky ball, about 2-3 minutes. Cover in plastic wrap and set aside for 1 hour.
Make the filling
- Peel and chop the potatoes into medium-sized pieces and add to a pot of water with a sprinkle of salt. Make sure the potatoes are covered in water. Bring to a boil and cook for 10-15 minutes, or until you can easily push a fork through the center of the largest potato piece.
- Drain the potatoes and set them aside to cool for 5 minutes.
- Transfer the potatoes to a large bowl. Add the melted butter, plant milk, and nutritional yeast. Mash until mostly smooth, or blend with an immersion blender to get them really smooth. Add salt and pepper to taste. Set aside.
Caramelize the onions
- Melt the butter in a stainless steel pan over medium-low heat. Add the onion and shallot and cook for 5 minutes, or until brown bits of onion start to stick to the pan.
- Add a generous splash of water to the pan and scrape the onions up. They will start to become more brown and caramelized. Cook undisturbed until the water cooks off, then add another splash and stir. Repeat until the onions are tender and brown, about 10-15 minutes. Cover with a lid and set aside.
Making the pierogis
- Place the dough back onto your work surface and roll it out to 1/8 inch thick. Using a 3-inch cookie cutter, cut circles out of the dough. Gather the dough scraps and form a ball. Set aside.
- Place 1 tablespoon of the potato filling in the center of a circle of dough. Fold one half over the filling, creating a half-moon shape. Tightly pinch along the seam to seal the pierogi. Set aside. Repeat the steps, using the rest of the pierogi dough. You should get around 18 pierogis in total.
- Bring 3-4 inches of water to a boil in a large pot with a sprinkle of salt. Place 4-6 pierogis into the boiling water and cook until they float, about 3-4 minutes.
- Remove from the pot with a slotted spoon, and let the excess water drip off. Transfer to a baking sheet, spaced apart so they don't stick. Cook the rest of the pierogis.
- To fry the pierogis, heat about 2 tablespoons of neutral oil in a non-stick pan over medium heat. Make sure the pierogis aren't wet, or the oil will splash up at you. Cook 4-6 pierogis at a time, for 1-2 minutes per side. Both sides should be lightly browned.
- Serve the pierogis with caramelized onions, sliced green onion, salt and pepper, and a dollop of dairy-free yogurt.
Video
Notes
This recipe yields 18 pierogis.
The secret to boiling pierogis is that they're ready when they float!
If the pierogis aren't sealing, wet one side of the seam with water and pinch it closed.
Serve with fried onions.
