Potato and Cheese Vegan Pierogi

Vegan pierogi are high in protein, low in fat, delicious and easy to make. They taste surprisingly similar to the dairy equivalent and are incredibly addictive. This is vegan comfort food at its best!

You might also like vegan tofu bolognese!

Vegan pierogi ingredients

These vegan pierogi are made using potatoes, tofu instead of dairy cheese, fried onions and a few other ingredients for more depth of flavour.  I used a little olive oil as well as cider vinegar and vegan Worcestershire sauce to add a bit of tang and depth to the simple filling mixture in these pierogi.

I used my foolproof pierogi dough in this recipe.

What tofu to use

I used firm tofu but any type of tofu, from regular to smoked, will work in this recipe.  You can even use silken tofu but try combining it with firm tofu (your filling will be creamier and not as dense so perhaps a little more tricky to work with). Smoked tofu or seasoned tofu will add another dimension to this recipe so just use your favourite and give these pierogi your own twist.

Top tip

If you use seasoned tofu taste the filling mixture before adding the salt and pepper.

What potatoes to use

I recommend using higher starch potatoes (good for mashing), such as Russets, Yukon Golds or Maris Piper.

Step-by-step recipe instructions

1.To make the filling start by boiling the potatoes in salted water.  Drain well and mash until smooth. Set aside to cool.

In the meantime fry the onion over a low/medium heat in 2 teaspoons of oil for about 5 minutes until softened. Add to the potato mash.

2. Roughly chop and mash the tofu until crumbly using a potato masher.

3. Add into the potato mixture along with the vinegar, Worcestershire sauce, 2 teaspoons of oil and seasoning.

4. Stir the mixture thoroughly. Set aside while you make the dough.

5. To make the dough in a large bowl combine the flour, salt and oil and gradually pour in the hot water stirring all the time.

6. Turn the mixture onto a clean work surface and knead until all the ingredients have been incorporated then continue kneading for about 5 more minutes until the dough is silky smooth. Cover with a bowl and set aside for 20 minutes.

7. Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other  covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness. Using the rim of a glass with a diameter of about 7 cm make round shapes.

8. Place a small amount of the filling in the middle of each round shape (if the dough is sticking to the work surface use a knife or thin spatula to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together. Keep the perogies on top of a floured surface covered with a tea towel to prevent them drying.

9. Bring to the boil a large pot of salted water and carefully place the pierogi into the pot one by one (not more than 15 per batch). Stir gently with a wooden spoon. Once all the pierogi have come up to the top cook gently for another 4 minutes.

10. Remove from the heat and lift the pierogies out of the pot using a slotted spoon and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.

See full Instructions below.

Serving suggestions

These vegan pierogies can be served straight from the pot with a drizzle of oil, plant based butter or fried onions.  Alternatively shallow fry them until crispy and golden (after boiling them first) and serve with fried onions.

Substitutions

You can substitute soy sauce for the Worcestershire sauce if you prefer.  White wine vinegar or malt vinegar can be substituted for cider vinegar. You can also try using balsamic vinegar instead of the cider vinegar and Worcestershire sauce (add only a small amount and do it gradually).

How to season these pierogi

Because the flavour of tofu is quite bland I recommend seasoning the filling quite generously (unless you are using seasoned tofu). So once you’ve combined all the filling ingredients taste the mixture and adjust the seasoning as needed.

Freezing

To freeze uncooked pierogi place them on top of a floured tray and freeze for 2 hours then transfer into a freezer bag/plastic container and freeze for up to 3 months. Cook from frozen.

To freeze cooked pierogi cool them completely first then arrange individual portions in small trays (brush the pierogi thoroughly with a little oil beforehand), cover with plastic wrap and freeze for up to 3 months. Defrost before reheating.

 

Top tips and FAQs

• It is important to mash the potatoes while still hot to ensure the mixture is perfectly smooth.
• My pierogi are quite small but you can use a glass that’s a little larger (ex. 8cm diameter) and make large pierogi if you prefer. Though keep in mind there will be less of them.
• I find it helpful to form small filling balls before making the pierogi, but you can just scoop spoonfuls of the filling and place in the middle of each round dough shape if you prefer.
• You can refrigerate leftover dough wrapped in plastic and use the next day. Wait until the dough has cooled completely (remember it’s made using hot water) before refrigerating. Bring it up to room temperature before rolling out.
• Storing: Place leftover pierogi (lightly greased and cooled completely, but not fried) in a bowl, cover and refrigerate for up to 3 days. To reheat shallow fry until golden.

You might also like

• Polish Potato and Cheese Pierogi (Ruskie) Dumplings
• Homemade Perogies with Cheddar and Potatoes
• Polish Sauerkraut Pierogi (Kapusta) Dumplings

Check out also my other pierogi recipes as well as easy tips for making great pierogies every time!

Keep in touch!

If you make these pierogi I'd love to know how they turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!