These vegan pierogies are a dairy-free take on a popular Polish dish. This comfort food classic is a delicious and straightforward recipe that’s sure to be a hit.
Pierogies make a great kid-friendly snack or dinner staple. They’re also fun to make and freezer-friendly. Perfect for meal-prep!
Simply make the dough, stuff with the creamy potato filling, boil then pan-fry. That’s it!
Both the dough and filling are simple to make. You’ll whip up a batch in no time!
Key tips to follow
1. Use warm to hot water when making the dough
Warm water makes gluten form quicker in the flour. This makes dumpling dough more stretchy and less easy to tear.
The hot water used to boil the potatoes may also be added to the dough.
2. Roll out the dough thinly.
The dumplings should have more potato flavor than flour. A thick wrapper can result in more chewy dumplings.
3. Drain the pierogi as much as possible between the boiling and frying.
Any addition of water, even a drop, can cause hot oil to splatter. Carefully drain and add the pierogies to the pan for frying.
I recommend using a slotted spoon with a long handle. To keep your hand as far away from the hot oil as possible.
4. Make sure the potato is completely cooked through.
It wouldn’t be pleasant eating a pierogi and biting into a crunchy chunk of potato.
Make sure the potatoes are completely soft, all the way through before mashing them.
Ingredients you’ll need
- Potatoes – Try to get yukon golds, the undisputed king of mashed potato.
- Vegan butter – Earth Balance is a good brand to try.
- Nutritional yeast – Gives a delicious, “cheesy” flavor.
- Salt and pepper to taste
- All-purpose flour
- Warm water
Of course, don’t forget the water for boiling and oil for frying! Any neutral-tasting vegetable oil will do.
How to make vegan pierogi
1. Prepare the potatoes.
Peel and chop them into roughly equal-sized chunks. Add to a pot filled with water and boil for 15 minutes or until tender.
When cooked, a knife or fork inserted into the middle should pass through with no resistance.
2. Make the dough.
Combine all the dry ingredients in a large bowl. Gradually add the water, mixing thoroughly.
Knead until the dough is soft and smooth. This can also be done on a clean, floured surface.
Cover the bowl with plastic wrap and rest for 20 minutes in the fridge.
3. Make the filling.
Heat the oil in a skillet and brown the onion and garlic.
Remove the cooked potatoes with a slotted spoon and place in a large bowl. Keep the boiling liquid for later.
Add the cooked onions and garlic, nutritional yeast, vegan butter, salt and pepper. Mash until smooth with a potato masher or a fork.
Cover and place in the refrigerator to cool for 15 minutes.
4. Form the dumplings.
Cut the dough in half. Roll out one half on a well-floured surface to 1/8 of an inch or 3mm thick.
Cut out about 16 to 18 three-inch circles and place a tablespoon of filling in each. Pinch the edges to seal. Repeat with the remaining dough.
5. Boiling and Pan-frying
Reheat the boiling water, and drop in the dumplings. After about five minutes, when cooked, they should float to the surface.
Heat the skillet with oil. Carefully remove the pierogies with a slotted spoon, drain and add to the oil.
Pan-fry until brown on both sides. Serve them as is, or with caramelized onions, cabbage, or mushrooms.
Here’s the caramelized onion recipe video I followed.
Can I freeze pierogies?
Of course you can! The best point to freeze them is when you’ve just formed them.
Freeze them spaced apart on a baking sheet. When frozen solid, throw them all into an airtight bag or container.
No need to thaw before cooking. Simply boil a little longer, for about 10 minutes until they float. Then pan-fry as normal.
Why is my pierogi dough sticky?
It’s possible that too much water was added or the dough wasn’t kneaded enough.
Gradually, add some more flour and keep kneading until all the dry bits have been mixed in.
Why is my pierogi dough tough?
The dough might require more kneading or resting time.
Knead the dough until it starts to become smooth then rest in the fridge to further relax the gluten.
Warm water also helps to create a smoother dough.
Why did the filling come out during boiling?
It’s possible they weren’t sealed properly. Be sure to pinch the edges until the seams are no longer visible.
You can also use a fork to help seal the edges but be careful not to pierce them.
Vegan Pierogies (Polish Dumplings)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- ½ lb (227 g) potatoes
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 tbsp (28 g) vegan butter
- 2 tbsp (8 g) nutritional yeast
- Salt and pepper to taste
- 2 ½ cups (310 g) flour
- ½ teaspoon (2 g) salt
- 2 tbsp (30 ml) oil
- 1 cup (236 ml) warm water
Cooking the pierogies
- Water for boiling
- Oil for pan-frying
- Peel and chop the potatoes. Fill a pot with water, add the potatoes and bring to a boil for 15 minutes or until tender.1/2 lb (227 g) potatoes ,Water for boiling
- Meanwhile, combine the dry ingredients in a large bowl to make the dough. Gradually add enough water and knead until soft and smooth. Cover the bowl with plastic wrap and rest for 20 minutes in the fridge.2 1/2 cups (310 g) flour ,1/2 teaspoon (2 g) salt ,2 tbsp (30 ml) oil ,1 cup (236 ml) warm water
- Heat 1 tbsp of oil in a pan and add the onion and garlic. Cook until the onion starts to brown.1 medium onion ,3 cloves garlic
- Remove the potatoes and place in a bowl. Reserve the boiling liquid for later. Add the cooked onions, nutritional yeast, vegan butter, salt and pepper. Mash until smooth with a potato masher or fork, then place in the refrigerator to cool for 15 minutes.2 tbsp (28 g) vegan butter ,2 tbsp (8 g) nutritional yeast ,Salt and pepper to taste
- Cut the dough in half. Roll out the first half on a well-floured surface to about an ⅛-inch (3mm) thickness. Cut out 3-inch circles and fill each with 1 tbsp of potato filling. Lightly moisten the edges if needed and pinch together to seal.
- Repeat with the remaining dough.
- Reheat the pot of water used to boil the potatoes and add salt. Drop the pierogies in the water and cook for about 5 minutes or 10 minutes if frozen. They should start floating on the surface.
- Heat the skillet with oil. Carefully remove the pierogies with a slotted spoon, drain and add to the oil. Pan-fry until brown on both sides.Oil for pan-frying
- Serve them as is, or with caramelized onions, cabbage, or mushrooms.