The Best Vegan Pierogi recipe makes tender dumplings that are stuffed with creamy, cheesy potatoes served with fried onions and vegan sour cream. I made this Best Vegan Pierogi recipe on Global News and it was a hit with viewers. Scroll down to watch it live.
This is a dish the whole family can get involved with. Kids love creating their own personal pierogi and getting their hands in the dough. Create a fun afternoon rolling, stuffing and cooking these delicious dumplings together. This recipe yields 50-60 pierogies. Don’t worry if you have extras. They freeze very well and make a quick and satisfying last minute meal.
What Are Pierogies?
Perogies are filled dumplings originating from Central and Eastern Europe. They are made by wrapping unleavened dough around a savoury or sweet filling. They are similar to a tortellini or a gyoza.
These dumplings have a few different names depending on which country they’re being consumed. In Poland, you might see them spelled as pirogi, pierogi, perky, piroshki or piroshki. Historically, Russians, Ukrainians, Hungarians, Czechs, Slovak, Lithuanians, and Romanians have also referred to them as pelmeni, vareniki, varenyky, pirosti, or kalduny.
How To Make The Best Vegan Pierogi
Don’t let the number of steps in this recipe intimidate you. Anyone can make these. There are four steps to this process: Making the dough, rolling the dough, making the filling, stuffing the dough, cooking the dumpling. Once you get the hang of it you will find them very easy to make.
Step 1: Make The Dough
We start with a classic dough recipe made with only 3 ingredients, flour, water and oil.
Step 2: Make The Filling
- Boil and mash potatoes. Season with nutritional yeast and salt and pepper to taste. You can fill your perogies with anything your heart desires or use savoury ingredients like coconut bacon, fried mushrooms, sauerkraut or green onion.
Step 3: Roll the dough and fill
- Use a biscuit cutter, circular cookie cutter or a drinking glass, to cut the dough.
- Place a tbsp of filling into the centre. Fold over dough and pinch close using your fingers a fork or use a dumpling maker. If dough is not sticking dab on a tiny amount of water to help it stick.
Step 4: Cook the pierogi
- Place the pierogi in boiling water. Cook until they float to the top.
- Fry with vegan butter and onions (optional) until golden brown.
- Top with dill, vegan sour cream and coconut bacon bits.
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Pierogies Make A Great Dessert
You can also get creative and turn your pierogi into a dessert! Try it stuffed with blueberry, apple or cinnamon with sugar. Top with whipped coconut cream or plant-based iced cream.
Get The Family Involved
Making pierogies is an excellent group activity. In my family all the sisters and grandmother get together and make a day out of it. It’s always great fun and we all take home bags of pierogies.
Carrington enjoys watching me create The Best Vegan Pierogies because it’s very hands-on. This is a great time to get the kids involved. Let your kids get their hands in the dough and create their own personal pierogi. Watch them gobble up every last bite!
What To Do With Leftovers
Don’t worry if you have extra uncooked pierogies. They freeze really well. I usually double this recipe so I have extra just to freeze. To freeze place uncooked pierogies in single file on a cookie sheet. Freeze for 1-2 hours on the sheet before adding them to a freezer bag. Freezing them first on a cookie sheet with ensure they don’t stick together. Freeze for up to 4 months. You can store your cooked pierogies in a sealed container in the fridge for up to 3 days.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy these Vegan Pierogies in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
PrintPlant-Based Perogies
The Best Vegan Pierogi recipe makes tender dumplings that are stuffed with creamy, cheesy potatoes served with fried onions and vegan sour cream.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 50 – 60
- Category: Main Dish
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Ingredients
Dough:
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4 cups of all-purpose flour
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280ml of water or 1 cup + 2.5 tbsp of water
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40 ml of vegetable oil
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1 tsp of salt
Filling:
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4-6 white potatoes (Russet or Yukon gold)
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4 tbsp of nutritional yeast
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Salt and pepper to season
Optional topping: Vegan sour cream
Optional fillings: Savory: coconut bacon, fried mushrooms, sauerkraut or green onion.
Sweet fillings: Blueberry or apple with sugar, cinnamon and sugar. Top with: powdered sugar, coconut whipped cream or plant-based ice cream
Instructions
Make the dough:
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Mix together flour and salt in a large bowl or stand mixer.
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Add the water and oil to a small saucepan over medium-high heat. Heat until the water moves and steams but is not boiling. Temp should be around 176-194F.
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Pour the water and oil into the bowl with flour. Mix with a wooden spoon until roughly combined.
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Remove the dough from the bowl and kneed by hand for about 5 minutes. If using a stand mixer use the hook attachment alternatively uses a food processor fitted with the dough blade. If the dough forms a ball and is smooth but still tough it means it hasn’t been kneaded enough.
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The dough should be smooth, shiny, soft and elastic. It shouldn’t stick to your hands. If the dough is too wet add flour or a tsp at a time until smooth. If it’s too dry add water a tsp at a time.
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Wrap the dough in plastic wrap or reusable wax wrap so it doesn’t dry out. Let rest for 30 minutes before handling.
Rolling out, stuffing and shaping the pierogi:
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Mix together mashed potato, nutritional yeast, salt and pepper.
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Divide the dough into 4 parts and lightly flour a work surface. Roll out the first piece of dough to a thickness of approximately 2mm. If the dough is stiff set it aside for 5-10 minutes to rest and try again.
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Using a biscut or round cookie cutter (a cup will work) to cut out rounds. Place 1 tsp of filling in the center of each round of dough.
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Fold the dough over the filling to create a half-moon shape. Using your fingers or a fork press together the edges, sealing and crimping. Do not leave any open gaps or the filling may out during cooking. If the edges aren’t sealing dip your finger in water and use it to make a seal. You could also use a dumpling press for this part.
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Place pierogies on a parchment-lined baking tray or a lightly floured surface. Cover loosely with a kitchen towel so they don’t dry out
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Gather any dough scraps, cover with plastic wrap and set aside. Continue rolling out and stuffing the other segments of dough.
Cooking the pierogi:
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Fill a large pot with water and 1-2 tsp of salt. Bring to a rolling boil. Cook the perogy in batches (about 10-12 at a time). Be careful not to overcrowd the pot or the pierogis might stick together.
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Cooking time depends on the thickness of the dough. When the pierogi begins to float cook for and additional 2 minutes.
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Heat a frying pan over medium heat. Add 2 tbsp of non-dairy butter and ¼ cup of diced white onion (optional) When the pierogi is finished cooking remove with a slotted spoon and drain well.
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Add pierogi to the hot frying pan with the vegan butter and onion (if using). Fry until pierogi is a golden brown and onions are translucent.
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Remove from heat and transfer to a serving plate. Serve with cashew sour cream and coconut bacon bits.
On global news your dough recipe which you said you need 2 tsp. Salt, yet your website recipe calls for 1 tsp salt and it also calls for oil, can you let me know which is the true recipe, because I really want to make the perogies.
Thank you very much for sharing.
Awaiting your response .
Author
Hi Lydia,
Thank you for your question! Please follow the recipe on the website. I made a mistake on air with the recipe. If you have any more questions about this or any of my recipes, please don’t hesitate to ask. I’d love to see a photo of your perogies!
Happy Cooking!
Susan
Can perogi dough he made without oil?
Author
Hi Tina,
Thanks for your question! You can make a dough without oil, however it might will be a tougher dough and harder to work with. Please let me know if you have any other questions! I’d love to see a photo of your perogies or any other recipe you make from my site!
Happy Cooking!
Susan
Have you ever tried making these with whole wheat flour or another whole grain flour?
Hi Michelle,
Thanks for your question. I have had success using whole wheat flour with this recipe. However, the texture is slightly more dense and the pierogi has an earthy flavor. I would love to hear how you like this recipe and what type of flour you use.
In gratitude,
Susan