How to Make Vegan Pierogi

Top down view of browned vegan pierogi with onion incast iron skillet.

These vegan pierogi are a dairy-free alternative to traditional Polish pierogi with cheese and potato. 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.

Course Main, Party Food

Cuisine dairy free, Polish, vegan

Prep Time 45

Cook Time 30

Cooling, Resting 30

Total Time 1 45

Servings pierogi

Calories 30kcal

Author Monika Dabrowski

Equipment

Large bowl and wooden spoon
Rolling Pin and kitchen towel
Large pot, slotted spoon and plate
Small pan
Cookie cutter or glass with 7cm/3" diameter

Ingredients

For the filling

1 pound potatoes Russets or other all-rounders
5.64 ounces firm tofu excess moisture gently squeezed out
1 medium onion finely chopped
1 tablespoon vegetable oil
2 teaspoons vegan butter
4 teaspoons rice vinegar or white wine vinegar, add to taste
¼ teaspoon onion granules or to taste
1 teaspoon fine sea salt plus black pepper to taste, be generous

For the dough

2 cups all-purpose-/plain flour plus a little more for dusting
½ cup+2tsp water hot
1½ tablespoons vegetable oil
⅓ teaspoon fine sea salt

US Customary - Metric

Instructions

Make filling

Boil potatoes: Peel, halve or quarter the potatoes and boil in salted water. Drain well and mash until smooth and creamy. Set aside to cool.
Fry onion: In the meantime heat 1 tablespoon of oil and 2 teaspoons of butter, add the onion and cook gently over a low/medium heat for about 5 minutes until softened and translucent, stirring often. Do not brown the onion. Remove from the heat and add to the potatoes.
Mash tofu: Place tofu in a shallow bowl and mash thoroughly until crumbly using a potato masher.
Combine mixtures: Combine the potato and onion with the tofu, vinegar, onion granules, 1 teaspoon of fine sea salt and pepper to taste (be generous). Using a potato masher mix the ingredients until thoroughly incorporated and the mixture is thick and creamy. Taste to see if the seasoning needs adjusting (be generous!).
Make pierogi filling balls: Form filling balls the size of small walnuts (weighing 18-19 grams) between the palms of your hands. Refrigerate while you make the dough.

Make dough

Knead dough: To a large bowl add the flour, salt and oil and gradually pour in the hot water stirring all the time. Bring the mixture together to form a rough dough. Turn the dough onto a clean surface and knead for 6-8 minutes until soft and silky smooth. Cover loosely with cling film or a bowl and set aside for 30 minutes (longer is fine).
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 to a thickness of about 2mm (quite thinly). If the dough becomes sticky as you roll sprinkle with a little flour and spread over the surface using the palm of your hand then turn it over (you can do this 2-3 times) and continue rolling. Using a cookie cutter or the rim of a glass with a diameter of about 7cm/3in cut out rounds (gather the dough scraps and add to the remaining dough).
TIP: Add only as much flour as is necessary (to avoid tough, chewy pierogi). At this point also start heating a large pot of water (with about 1.5 teaspoons of salt).

Assemble

Form pierogi: Place a dough round in the palm of your hand (if the dough sticks to your work surface use a thin spatula to help it come away) then place the filling ball in the middle and flatten. Bring the sides together and using your fingertips stick the edges together pushing the filling into the dumpling away from the edges (go over the edges twice but try not to make them too big).
TIP: Keep the pierogi on top of a floured surface covered with a kitchen towel to prevent them becoming dry.
Boil pierogi: When the water starts to boil carefully place the pierogi in the pot one by one (10-12 per batch). Stir gently with a wooden spoon. Once all the pierogi have come up to the top and the water starts boiling too rapidly lower the heat and simmer for about 4 more minutes. Stir throughout as needed to prevent the pierogi sticking to the bottom of the pot and each other.
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. Drizzle with a little butter and either serve immediately or cover while you make the next batch.

Notes

Potatoes: Mash the potatoes while still hot to ensure the mixture is smooth and creamy.
Tofu: Gently squeeze excess moisture out of the tofu and mash thoroughly until crumbly before combining with the potato.
Seasoning: Once you’ve combined all the filling ingredients it is important to taste the mixture and adjust the seasoning as needed.
The dough: Knead the dough for about 6-8 minutes until soft. Divide into 2-3 parts before rolling out (easier to work with). Dust the work surface and rolling pin with a little flour before rolling out the dough. The rolled out dough should be quite thin (this will produce delicious pierogi).
Forming pierogi: It is a good idea to wipe your fingertips (paper towel works well) from time to time as you form your pierogi. Keep the pierogi covered with a kitchen cloth to prevent them becoming dry.
Boiling pierogi: It's best to boil each batch as soon as you've made it.
Pierogi size: My vegan pierogi dumplings are on the smallish side but you can use a cookie cutter or glass that’s a little larger (ex. 8cm diameter) and make large pierogi if you prefer. But keep in mind there will be less of them.
Serving: Best served hot.

Nutrition