Vegan Potato & Caramelized Onion Pierogies

Homemade Vegan Potato & Caramelized Onion Pierogies for delicious and indulgent comfort food.

Vegan |  Soy-free

Pierogis are a classic Eastern European comfort food dish. Their dumpling-like dough is filled with either savory or sweet fillings, very similar to ravioli. Then they’re boiled in water and tossed in butter to serve. While this dish takes time to make, it is overall fairly simple.

For the stuffing, I made some garlicky mashed potatoes with vegan mozzarella & caramelized onions for extra savory flavor with a hint of sweetness. Then I boiled the Vegan Potato & Caramelized Onion Pierogies until tender, pan-fried them in butter to make them crispy, and served them with a caramelized onion dip (recipe coming soon).

Notes:

• Feel free to use any stuffing, get creative.
• You can freeze these pierogis after they have been assembled. Simply place your pierogies in a single layer on a parchment lined baking sheet. When frozen transfer to a bag or container.
• The key to homemade pierogi is the seal, don’t let any of the filling get in between the edges or it won’t shut properly and the stuffing might come out during cooking.

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Vegan Potato & Caramelized Onion Pierogies

Rating: 5.0/5

( 1 voted )

Serves: 6-8 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Dough:

• 1 cup all-purpose flour
• ½  tsp salt
• ½  cup water, plus more if needed
• ¼  cup olive oil

For the Filling:

• 1 large potato
• ⅓ cup vegan mozzarella shreds
• 1/4 cup unflavored soy or almond milk
• 2 garlic cloves, minced
• Salt & pepper to taste
• 2 tbsp nutritional yeast 
• 1 tbsp vegan butter
• 1 pound yellow onions, diced (about 2 medium)
• 1 tbsp olive oil
• 2 tbsp maple syrup

For Frying:

• 2-3 tablespoons vegan butter

Procedure

1. To make the dough, stir the flour and salt together in a mixing bowl. Mix in the water and oil to form a dough. Transfer the dough to a lightly floured surface and knead for about 6 minutes, until smooth and elastic. Place dough in a lightly oiled bowl, cover, and allow it to rest for 30 minutes.
2. While the dough rests, caramelize the onions. Place the onions, maple syrup and oil into a medium skillet over medium-low heat and stir a few times to coat the onions. Allow to cook, stirring occasionally, until the onions become very soft and light brown, about 20 minutes.
3. While the dough rests and the onions caramelize, cut the potato into cubes and boil over high heat until the potato is fork tender, about 15 minutes.
4. Drain the potato, return it to the pot and mash. Stir in the milk, 1 tbsp of vegan butter, nutritional yeast, garlic, salt & pepper, and cheese. When the onions are finished cooking, stir them into the potato mixture.
5. Go back to the dough, transfer to a lightly floured surface and roll to a square. Cut 3-inch circles using a drinking glass or pastry cutter; reroll the dough as needed. You should get about 10-14 circles.
6. Place about 1 tablespoon of the potato mixture onto each dough round, then fold in half and seal tightly to form a pierogi. Apply a bit of water if you have trouble sealing the dough.
7. Bring a large pot of water to a boil, add the pierogis and cook for 3-4 minutes, until they float, removing each one with a slotted spoon and transferring to a plate. Work in batches.
8. To fry the pierogis, melt the butter in a large pan, then cook for about 4 minutes on each side, until golden and crisp.
9. Serve with toppings like chives & cashew cream, or with a dipping sauce like a caramelized onion dip. Enjoy!

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