How to Make Vegan Pierogi

Vegan pierogi with onion and fork on white plate.

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!

Course Main, Party Food

Cuisine dairy free, Polish, vegan

Prep Time 30

Cook Time 30

Cooling, Resting 30

Total Time 1 30

Servings pierogi

Calories 30kcal

Author Monika Dabrowski

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 potatoes peeled weight, approx. 2 med./large potatoes
5.29 ounces 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
⅓ teaspoon onion granules
½ teaspoon fine sea salt plus plenty of black pepper

For the pierogi dough

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

US Customary - Metric

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: 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 recommended amount may not be enough).
The dough: Knead the dough for about 6 minutes until soft. If it 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 it 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.
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.
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.
Serving: Best served hot.
You'll find instructions for freezing the pierogi in the post.

Nutrition