Classic Polish Pierogi, But Make It Vegan (Egg-Free, Dairy-Free)
Growing up in a part-Polish household, I knew what to expect come every Easter.
In the days leading up to Easter Sunday, my family and I would start to gather and prepare the components of our meal: gołąbki (which is Polish stuffed cabbage), raisin cheese babka and horseradish purchased from the Polish deli, and scratch-made pierogi.
Now I notice a lot of people like to serve their pierogi with sour cream, and there’s nothing wrong with that if you prefer it (Tofutti and others make vegan versions of this.)
But my family always does our pierogi in butter and a metric crapton of onions.
Just as important as the tender, toothsome dough is a savory, cheesy filling.
We’ll work up the dough with the help of JUST Egg in place of regular eggs, so our dough actually holds together and ends up having that nice pasta texture.
We’ll also load up the filling with melty cheddar cheese shreds, because there’s nothing better than a delicious cheese pierogi.
It’s not the healthiest meal ever, but it’s definitely a delicious Easter treat. Pierogi smothered in vegan butter and onions tastes exactly like home to me, and so it does my heart good to impart this recipe to you!
Classic Vegan Pierogi
Equipment
- potato masher
- KitchenAid mixer with paddle and dough hook attachments optional, but very helpful
- non-stick cooking spray for greasing after boiling pierogi
Ingredients
Cheesy Potato Filling
- 3 medium russet potatoes, washed, peeled and diced
- 1/2 tsp salt
- 2 tbsp non-dairy milk (I used Country Crock Plant Cream)
- 2/3 cup vegan cheddar shreds (I used Violife)
- salt and pepper to taste
Vegan Pierogi Dough
- 6 tbsp Just Egg replacer
- 1/2 cup Country Crock Plant Cream
- 1/4 tsp salt
- 2 cups all-purpose flour (plus more for dusting, as needed)
To Serve (as needed or as desired, measurements below are my preferences for a 3 pierogi serving)
- 2 tbsp vegan butter
- 1 large yellow or white onion, sliced
Instructions
- To prepare Cheesy Potato Filling: Put diced potatoes in a medium pot, and add enough water to cover. Add the salt. Bring to a boil, then simmer until fork tender, about 10 minutes. Drain potatoes, then return to pot off heat. Add the non-dairy milk and cheese and mash with a potato masher until cheese melts and potatoes are desired consistency (I like mine rather smooth). Taste for salt and pepper, then set filling aside for now.
- To prepare Vegan Pierogi Dough: To your mixer bowl fitted with a paddle attachment, add the Just Egg, plant cream and salt. Mix on medium speed for 2-3 minutes, until combined and somewhat fluffy. Add in the flour and mix on low to combine. Switch to dough hook attachment and knead for 3 minutes, until you have a smooth dough. Cover dough with a clean towel and allow to rest for 10 minutes.
- To assemble pierogi: Turn the pierogi dough on to a clean surface dusted with flour. Cut into four separate balls to work one at a time. Roll one dough ball out to 2 mm thickness, then cut into circles roughly 4.5-5 inches in diameter. You may wish to roll the circles out again briefly before you add the filling, as the dough tends to stretch back a little. Add 2 tbsp of potato filling to the center of each dough circle, then carefully fold and crimp the edges of the pierogi to create a half-circle. *Be careful not to let any potato into the edges of the circle, or the pierogi may open when boiling.* Crimp the circular edge of the pierogi with a fork. Repeat with the remaining ingredients.
- Boiling the pierogi: Fill a medium pot 3/4 of the way with water, and add a few pinches of salt. Bring to a boil. Carefully add pierogi 2 or 3 at a time, and allow to boil for 2-4 minutes at a time, until pierogi rise to the surface of the water. Remove pierogi to a greased bowl or plate, greasing between layers of pierogi so they don't stick, and repeat with remaining pierogi.
- To serve: Heat a medium saute pan on medium-low. Add vegan butter and melt, then add the onion and sauté for 3 minutes, stirring often, until translucent and starting to become slightly golden. Scoop the onions to create an opening in the middle of the pan, then add your pierogi. Cook pierogi for 2-3 minutes on each side, until golden on both sides, stirring onions as the pierogi cook. Transfer pierogi to serving plates and top with sautéed onions. Yum!
Notes
Whether or not this recipe finds its way to your Easter table, I certainly hope you and yours have a wonderful holiday! And if you don’t celebrate Easter, any time is a good time for pierogi, so please enjoy!
Until next time, peace 🙂