Dairy-Free Traditional Potato and Cheese Pierogi
Indulge in the comforting flavors of these Dairy-Free Traditional Potato and Cheese Pierogi, a delightful twist on a classic Eastern European favorite. This recipe features pillowy dumpling dough filled with creamy mashed russet potatoes, sautéed onions, and melted dairy-free cheddar or mozzarella-style cheese, offering a rich and flavorful filling without any dairy. The pierogi are effortlessly boiled to tender perfection and can be pan-fried for an irresistibly crispy finish. Perfect for family dinners or special occasions, these homemade pierogi are easy to customize and pair beautifully with a dollop of non-dairy yogurt or sour cream for a tangy touch. Whether you're lactose-free or simply seeking plant-based alternatives, this recipe delivers the cherished taste of traditional pierogi with a modern, dairy-free twist.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Vegetable oil
- 4 medium Russet potatoes
- 1 cup Dairy-free cheese (cheddar-style or mozzarella-style)
- 2 tablespoons Dairy-free butter
- 1 small Onion, finely chopped
- 0.5 teaspoon Black pepper
- 0.5 cup Non-dairy yogurt or sour cream (optional, for serving)
Instructions
1. Peel the potatoes and cut them into chunks. Place them in a pot of salted water and boil until soft, about 15 minutes. Drain the potatoes and mash them with the dairy-free butter, dairy-free cheese, and black pepper. Set aside to cool.
2. In a skillet, heat 1 tablespoon of vegetable oil and sauté the chopped onion until golden and tender. Mix the onion into the mashed potato mixture, ensuring an even consistency.
3. In a large bowl, whisk together the flour and salt. Add the water and 1 tablespoon of vegetable oil, mixing until a rough dough forms.
4. Transfer the dough to a floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. Cover the dough with a damp kitchen towel and let it rest for 20 minutes.
5. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
6. Place a heaping teaspoon of the potato mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal, using a fork to crimp if desired.
7. Bring a large pot of salted water to a gentle boil. Working in batches, drop the pierogi into the water and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon and set aside on a plate.
8. In a skillet, heat the remaining vegetable oil and lightly pan-fry the cooked pierogi until golden on both sides, if desired.
9. Serve warm with a dollop of dairy-free yogurt or sour cream (if using) on top. Enjoy!
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4412 mg | 192% | |
| Total Carbohydrate | 454.5 g | 165% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.8 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1590 mg | 122% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4584 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
