Vegan Traditional Potato and Cheese Pierogi
Discover the comfort of homemade *Vegan Traditional Potato and Cheese Pierogi*! This plant-based twist on the classic Eastern European dish features tender, pillowy dumplings stuffed with a creamy filling of mashed russet potatoes, savory vegan cheese, and caramelized onions. The dough, made with all-purpose flour, plant-based milk, and melted vegan butter, is easy to whip up and roll out for perfect, foldable rounds. Boiled until soft and optionally pan-fried for a golden, crispy finish, these pierogi are as satisfying as they are versatile. Serve them warm with vegan sour cream, fresh herbs, or fried onions for a comforting, crowd-pleasing meal. Ideal for vegans and anyone seeking a dairy-free take on a beloved classic, this pierogi recipe brings old-world charm to your modern kitchen.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Unsweetened plant-based milk (e.g., soy, almond, or oat milk)
- 2 tablespoons Vegan butter (melted)
- 4 medium Russet potatoes (peeled and diced)
- 1 cup Vegan cheese (shredded, preferably cheddar-style or mozzarella-style)
- 1 medium Onion (finely chopped)
- 1 tablespoon Cooking oil (for sautéing, e.g., vegetable or avocado oil)
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
In a large bowl, combine the flour and salt. Gradually add the plant-based milk, melted vegan butter, and water. Mix until a soft dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes.
Meanwhile, prepare the filling: Boil the peeled and diced potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and transfer to a bowl.
Mash the potatoes until smooth. Stir in the vegan cheese, black pepper, and additional salt to taste. Set aside.
In a small skillet, heat the cooking oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until golden and fragrant. Stir the sautéed onion into the mashed potato mixture and combine well.
After the dough has rested, lightly flour a clean surface and roll it out to about 1/8-inch thickness. Use a 3-inch round cutter (or the rim of a glass) to cut circles from the dough.
Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork for added security.
Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi in batches and cook for 3-5 minutes, or until they float to the surface.
For pan-fried pierogi (optional): Heat a tablespoon of oil in a skillet over medium heat. Add the boiled pierogi and cook for 2-3 minutes per side, or until golden and crispy.
Serve the pierogi warm with your favorite vegan toppings, such as vegan sour cream, dill, or fried onions.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 172 mg | 4% | |
*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.
