Dairy-Free Traditional Potato and Cheese Pierogies
Indulge in the comforting flavors of these Dairy-Free Traditional Potato and Cheese Pierogies, a plant-based twist on the classic Eastern European favorite. These tender, homemade dumplings feature a pillowy dough made from scratch, filled with a creamy blend of mashed russet potatoes, savory dairy-free shredded cheese, and a hint of black pepper for a delectable bite. Perfectly boiled and optionally pan-fried until golden, these pierogies can be served with caramelized onions, dairy-free sour cream, or fresh herbs for an elevated finish. Whether you're dairy-free, vegan, or just looking for a satisfying comfort food recipe, this dish is a must-try. Easy to follow and packed with flavor, these pierogies bring a taste of tradition to your table without the dairy!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Neutral oil (e.g., vegetable or avocado oil)
- 4 medium Russet potatoes, peeled and diced
- 1 cup Dairy-free shredded cheese (e.g., cheddar-style)
- 2 tablespoons Dairy-free butter
- 1 medium Onion, finely diced
- 0.5 teaspoon Black pepper
- 8 cups Water (for boiling pierogies)
- 2 tablespoons Extra dairy-free butter or oil (for sautéing pierogies, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add the warm water and neutral oil to the flour mixture, stirring until the dough comes together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling: Place the peeled and diced potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until soft.
Drain the potatoes and mash them until smooth. Stir in the dairy-free shredded cheese, dairy-free butter, black pepper, and salt to taste. Set aside and let cool.
Roll out the rested dough on a floured surface to a thin sheet, about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
Place a small spoonful of the potato and cheese mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape, and press the edges together firmly to seal. Use a fork to crimp the edges for extra security.
Bring a large pot of water to a boil. Add a pinch of salt to the water.
Boil the pierogies in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
(Optional) Heat a skillet over medium heat and melt a little dairy-free butter or oil. Sauté the boiled pierogies until golden and slightly crispy on both sides.
Serve warm with your choice of garnishes, such as caramelized onions, dairy-free sour cream, or fresh herbs.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 12.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4734 mg | 101% | |
*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.
