These Vegan Pierogi are a dairy-free alternative to traditional Polish pierogi ruskie. The tangy filling mixture of potatoes, tofu and onion encased in soft pierogi dough is deliciously addictive! Easy to make, healthy and perfect for sharing.
These Vegan Pierogi emulate the tangy, cheesy flavour of traditional Polish pierogi ruskie, which for me are nothing short of comfort food heaven. I believe that vegan food is delicious in its own right and does not need to mimic non-vegan recipes, with this recipe, however, I made an exception.
I tried to also recreate the slightly coarse (but also creamy!) texture of the classic pierogi by using tofu instead of traditional Polish twarÏŒg cheese (which is similar to cottage cheese).
What makes these vegan pierogi special
- They taste exactly like the classic Polish potato and cheese pierogi everyone loves!
- The filling mixture includes tofu, which is a good source of healthy protein - so these pierogi are satisfying as well as low in fat.
- These dairy-free pierogi are made using my foolproof 4-ingredient vegan pierogi dough recipe which lets you roll it out thinly producing deliciously soft pierogi.
Ingredients and substitutions
For the filling
- Potatoes:
Potatoes are an essential classic pierogi ingredient. I recommend using higher starch/floury potatoes (good for mashing), such as Russets, Yukon Golds or Maris Piper.
- Tofu:
I recommend using firm tofu but medium-firm is also suitable. Silken tofu won't produce the right texture and may make the filling mixture too runny so I do not recommend using it.
If you are looking for more vegan recipes using tofu see also my vegan bolognese sauce and easy tofu curry.
- Onion as well as onion granules: For added flavour.
- Vinegar:
I recommend using white wine vinegar or another neutral tasting vinegar, such as distilled malt vinegar.
- Worcestershire sauce:
Adds depth of flavour. Make sure it's vegan.
- Oil:
Use either vegetable or mild tasting olive oil.
- Plant spread: adds flavour.
- Salt and pepper:
It's important to season the filling generously.
For the dough
- Flour.
- Oil: use either vegetable or mild tasting olive oil.
- Water.
- Salt.
Vegan pierogi filling FAQs
- Drain then mash the potatoes, while still hot, as thoroughly as you can.
- Gently squeeze excess moisture out of the tofu and mash thoroughly before combining with the potato.
- Season the mixture generously.
Vegan pierogi dough FAQs
- Knead the dough for about 6 minutes until soft.
- If the dough sticks to your hands add a little flour but do so gradually (adding too much flour will produce tough pierogi). The dough shouldn't feel dry.
- Divide the dough in 2-3 parts before rolling out (easier to work with).
- When rolling out the dough dust the rolling pin and work surface with a little flour.
Equipment you'll need
Large bowl, for mixing the dough ingredients. Shallow bowl for mashing the tofu.
Potato masher, for mashing up the tofu, potatoes as well as the filling mixture.
Rolling pin and tea towel.
Cookie cutter or glass with a rim of about 7cm/2.7in.
Small pan, for frying the onion.
Large pot, slotted spoon and plate.
Step-by-step recipe instructions
1.Boil potatoes: To make the filling start by boiling the potatoes in salted water. Drain well and mash until smooth. Set aside to cool.
2. Fry onion: In the meantime heat 1 tablespoon of oil and fry the onion over a low/medium heat for about 5 minutes until softened stirring often. Stir in the plant spread and remove from the heat. Set aside.
3. Mash tofu: Place tofu pieces in a shallow bowl and mash thoroughly until crumbly using a potato masher. Add the vinegar, Worcestershire sauce, onion granules, salt, and pepper to taste. Mash to combine.
4. Combine vegan pierogi filling ingredients: To a large bowl add the mashed potato, tofu, onion and a few grindings of pepper. Mash together until smooth (use the potato masher). Taste to see if the seasoning needs adjusting (be generous!). Set aside while you make the dough.
5. Combine pierogi dough ingredients: 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. Knead dough: Turn the mixture onto a flour dusted surface and knead until all the ingredients have been incorporated. Then continue kneading for about 6 more minutes until the dough is silky smooth. If the dough sticks to your hands as you knead dust with a little more flour (not too much, approx. 1 teaspoon). Cover with a bowl and set aside for 20 minutes.
7. Roll out dough: Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on top of a lightly floured surface very thinly, until about 2mm thick. (Dust with a little more flour if the dough is sticking to the rolling pin). Using a cookie cutter or the rim of a glass with a diameter of about 7cm/2.7in cut out rounds.
8. Form pierogi: Place a small amount of the filling in the middle of each round (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 each dumpling together thoroughly. Keep the pierogi on top of a floured surface covered with a tea towel to prevent them drying.
In the meantime bring to the boil a large pot of salted water.
9. Boil pierogi: When the water starts to boil carefully place the pierogi in the pot one by one (15-20 per batch). Stir gently (but quickly) with a wooden spoon. Once all the pierogi have come up to the top cook gently for about 4 more minutes.
10. Serve: Remove from the heat and using a slotted spoon lift the pierogi out of the pot and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.
Serving suggestions
Polish plant-based pierogi can be served straight from the pot with a drizzle of oil, plant spread or fried onions. Alternatively shallow fry them until crispy and golden (after boiling and resting them first to remove excess moisture from cooking) and serve with fried onions.
What can I make ahead
- The dough: This can be made the night before and refrigerated in an airtight container or wrapped tightly in plastic. As it is made with hot water it needs to cool completely before refrigerating. Bring up to room temperature before rolling out.
- The filling mixture: You can also prepare the filling the night before, cover and refrigerate it. Alternatively prepare all the elements of the filling mixture and combine the next day.
How to season Polish vegan pierogi
As with any dish containing few ingredients it is important to add seasoning to each preparation stage so you don't end up with bland tasting pierogi! Don't forget to boil the potatoes as well as the pierogi in salted water.
Because the flavour of tofu is quite bland I also recommend adding a generous amount of seasoning to the filling mixture. Once you’ve combined all the filling ingredients it is important to taste the mixture and adjust the seasoning as needed (the recommended amount may not be enough).
Top tips
- The potatoes: It is important to mash the potatoes while still hot to ensure the mixture is perfectly smooth.
- The tofu: I recommend mashing the tofu using a potato masher.
- Seasoning: Once you’ve combined all the filling ingredients it is important to taste the mixture and adjust the seasoning as needed (the recommended amount may not be enough).
- Pierogi size: My pierogi are quite small but you can use a cookie cutter or glass that’s a little larger (ex. 8cm diameter) and make large pierogis if you prefer. Though keep in mind there will be less of them.
- Forming pierogi: 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 if you prefer. It is a good idea to wipe your fingertips (paper towel works well) from time to time as you form your dairy-free pierogi.
- Serving: Best served hot.
Storing and reheating
You can refrigerate Polish vegan pierogi for up to 4 days. Place the pierogi (lightly greased and cooled completely, but not fried) in a bowl, cover and refrigerate.
Reheat in the microwave or shallow fry until golden.
Freezing
To freeze uncooked pierogi place them on top of a floured sheet 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 tightly with plastic wrap and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
More Polish vegan dumplings to try next
- Blueberry Pierogi ('Z Jagodami')
- Polish Porcini Mushroom Dumplings (Uszka)
- Polish Sauerkraut Pierogi (Kapusta) Dumplings
Check out also these other delicious Polish recipes including pierogi recipes and my easy tips for making great pierogi every time!
Polish Vegan Pierogi
Equipment
- Large bowl and wooden spoon
- Rolling Pin and tea towel
- Large pot, slotted spoon and plate
- Small pan
- Cookie cutter or glass with 7cm/2.7in diameter
Ingredients
For the pierogi filling
- 10.58 ounces (300 g) potatoes peeled weight, approx. 2 med./large potatoes
- 5.29 ounces (150 g) firm tofu excess moisture gently squeezed out
- 1 medium onion finely chopped
- 1 tablespoon vegetable oil
- 1 tablespoon vegan spread
- 2 teaspoons white wine vinegar
- ½ teaspoon vegan worcestershire sauce
- â…“ teaspoon onion granules
- ½ teaspoon fine sea salt plus plenty of black pepper
For the pierogi dough
- 2 cups (250 g) all-purpose-/plain flour plus a little more for dusting
- ½ cup+2tsp (130 ml) water very warm/hot
- 1½ tablespoons vegetable oil
- â…“ teaspoon fine sea salt
Instructions
- Boil potatoes: To make the filling start by boiling the potatoes in salted water. Drain well and mash until smooth. Set aside to cool.
- Fry onion: In the meantime heat 1 tablespoon of oil and fry the onion over a low/medium heat for about 5 minutes until softened stirring often. Stir in the plant spread and remove from the heat. Set aside.
- Mash tofu: Place tofu pieces in a shallow bowl and mash thoroughly until crumbly using a potato masher. Add the vinegar, Worcestershire sauce, onion granules, salt, and pepper to taste. Mash to combine.
- Combine filling ingredients: To a large bowl add the mashed potato, tofu, onion and a few grindings of pepper. Mash together until smooth (use the potato masher). Taste to see if the seasoning needs adjusting (be generous!). Set aside while you make the dough.
- Combine dough ingredients: 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.
- Knead dough: Turn the mixture onto a flour dusted surface and knead until all the ingredients have been incorporated. Then continue kneading for about 6 more minutes until the dough is silky smooth. If the dough sticks to your hands as you knead dust with a little more flour (not too much, approx. 1 teaspoon). Cover with a bowl and set aside for 20 minutes.
- Roll out dough: Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on top of a lightly floured surface very thinly, until about 2mm thick. (Dust with a little more flour if the dough is sticking to the rolling pin). Using a cookie cutter or the rim of a glass with a diameter of about 7cm/2.7in cut out rounds (gather up excess dough and add to the other dough part). .
- Form pierogi: Place a small amount of the filling (about a teaspoonful) in the middle of each round (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 each dumpling together, using your pinky to gently push the filling away from the edges and remove any air bubbles - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky). Keep the pierogi on top of a floured surface covered with a tea towel to prevent them drying.In the meantime bring to the boil a large pot of salted water
- Boil pierogi: When the water starts to boil carefully place the pierogi in the pot one by one (15-20 per batch). Stir gently (but quickly) with a wooden spoon. Once all the pierogi have come up to the top cook gently for about 4 more minutes.
- Serve: Remove from the heat and using a slotted spoon lift the pierogi out of the pot and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.
Notes
- The potatoes: It is important to mash the potatoes while still hot to ensure the mixture is perfectly smooth.
- The tofu: I recommend mashing the tofu using a potato masher.
- Seasoning: Once you’ve combined all the filling ingredients it is important to taste the mixture and adjust the seasoning as needed (the recommended amount may not be enough).
- Pierogi size: My pierogi are quite small but you can use a cookie cutter or glass that’s a little larger (ex. 8cm diameter) and make large pierogis if you prefer. Though keep in mind there will be less of them.
- Forming pierogi: 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. It is a good idea to wipe your fingertips (paper towel works well) from time to time as you form your dairy-free pierogi.
- Serve hot straight from the pot with a drizzle of oil, plant based butter or fried onions. Alternatively shallow fry the pierogi until crispy and golden (after boiling and resting them first) and serve with fried onions.
- 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'll find instructions for freezing the pierogi in the post.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these pierogi with tofu I'd love to know how they turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!
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