Classic Vegan Pierogi
Based on the classic Polish Easter staple I grew up with, these vegan and dairy-free pierogi are tender and cheesy, perfect for a holiday main dish or a weeknight meal. Enjoy with vegan sour cream, vegan butter + fried onions, or however you enjoy your 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
I estimate that this recipe makes roughly 12-14 pierogi, depending on the diameter and thickness you end up rolling them out to. Details on the diameter/thickness I've used for my test runs of this recipe are included above, but the amount you get may differ if you decide to roll the dough thicker/thinner and make smaller/bigger pierogi.