Vegan Traditional Potato and Cheese Pierogies
Indulge in the comfort of a classic Eastern European dish with a vegan twist! These Vegan Traditional Potato and Cheese Pierogies are filled with creamy mashed russet potatoes, rich shredded vegan cheddar-style cheese, and sautéed onions, creating a perfectly savory filling packed with flavor. The homemade dough, crafted with all-purpose flour, water, and melted vegan butter, is tender yet sturdy enough to encase the delectable potato filling. Boiled to perfection and optionally pan-fried for a crispy golden finish, these pierogies are a versatile treat that can be served with vegan sour cream, sautéed onions, or a sprinkle of fresh chives. Perfect for satisfying cravings or impressing at gatherings, this plant-based recipe celebrates tradition while embracing modern vegan ingredients. Whether you’re hosting a dinner or enjoying a cozy night in, these pierogies promise to deliver warm, hearty comfort in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Vegan butter (melted)
- 4 medium Russet potatoes (peeled and cubed)
- 1 cup Vegan cheese (cheddar-style, shredded)
- 0.25 cups Unsweetened plant-based milk
- 1 medium Onion (finely diced)
- 2 tablespoons Vegan butter (for sautéing)
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water and melted vegan butter, mixing until a rough dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. Boil the peeled and cubed potatoes in a large pot of salted water until fork-tender, about 10-12 minutes. Drain and transfer to a large mixing bowl.
In a skillet, heat 2 tablespoons of vegan butter over medium heat. Add the diced onion and sauté until soft and golden brown, about 5-7 minutes.
Mash the potatoes until smooth, then stir in the sautéed onions, shredded vegan cheese, plant-based milk, black pepper, and garlic powder. Taste and adjust seasoning if needed. Set aside to cool slightly.
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3-4 inches in diameter) 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 and pinch or crimp with a fork to ensure they are tightly closed.
Repeat with the remaining dough and filling. Keep the finished pierogies covered with a damp cloth to prevent them from drying out.
Bring a large pot of salted water to a boil. Working in batches, add the pierogies and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside to drain.
Optional: Heat a skillet over medium heat and fry the boiled pierogies in a small amount of vegan butter until golden and crispy on both sides, about 2-3 minutes per side.
Serve warm with your favorite vegan sour cream, sautéed onions, or chives on top!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1157 mg | 25% | |
*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.
