These Vegan Pierogies is an ultimate Eastern European recipe that everyone loves. Made with just 6 ingredients, these potato and mushroom dumplings are sure to satisfy your comfort food craving.
Pierogies don't need a special introduction. These filled dumplings are a staple in the cuisines of Eastern European countries.
In Ukraine, where I grew up, pierogies (we actually call them "vareniki") are one of the most regularly cooked food items in any house.
Just like Borscht, Pieorogies have many variations. Most popular pierogies are always stuffed with something savory or sweet.
In my family, the stuffing usually includes meat mince, stewed cabbage, cottage cheese or berries.
My favorite Pierogi stuffing however has always been potatoes and mushrooms. This simple, nevertheless hearty filling is also the most sought after in Ukrainian restaurants and cafes.
In my opinion, Potato And Mushroom Stuffed Pierogies are the best so I want to show you how to make these Vegan Egg-Free Pierogies from scratch.
📋 Ingredients
I love recipes that require just a handful of ingredients and this one is no exception. The dough for these Pierogies is super simple and you'll love how elastic it is.
- mushrooms - I used Portobello mushrooms however Button or White mushrooms will work here as well;
- potatoes - red or yellow potatoes
- onions - we'll use sautéed onions for the filling and also for the serving
- all-purpose flour - for the dough
- boiling water - for the dough
- oil - olive oil or grapeseed oil
- fresh dill - for serving
- salt, pepper
🔪 Instructions
Although Pierogies are easy to make, there's still a tiny bit of manual work involved. That's why in Ukraine making Pierogies is often a family affair.
In either case, don't be intimated by making these. The process is easy and I made Pierogies many times by myself without any help.
Make the dough
In a large bowl mix together flour and salt.
Add oil and gradually pour in boiling water. First mix everything with a wooden spoon, then knead the dough by hands until it’s elastic and smooth. Cover the bowl with a dough with a kitchen towel and place in a warm place for 30-40 minutes while you prepare the stuffing.
Make the stuffing/filling
Add 4 medium peeled and diced potatoes to a large pot filled with salted water.
Bring the water to a boil, then reduce to simmer and cook on a medium low heat for about 15 minutes or until the potatoes are soft when poked with a knife. Drain all water and mash the potatoes with a potato masher.
At the same time, heat 2 tbsp of oil in a large sauté pan. Add finely minced onions and cook until translucent and slightly brown, about 10 minutes. With a slotted spoon remove the onions to a plate.
To the same pan add the remaining 3 tbsp of oil, finely chopped mushrooms and cook until all liquid evaporates and mushroom start to brown, about 7-10 minutes.
Combine mushrooms, ⅓ of all onions, mashed potatoes, season with salt and pepper to taste.
Shape Pierogies
- Divide the dough in half, then roll out one half to ⅛ inch thickness;
- Using a glass or 3-inch cookie cutter, cut the dough into rounds as close to each other as possible;
- Place a heaping teaspoon of filling on each round;
- Fold over forming a pocket around the filling;
- Pinch the edges to seal;
- Now, you can either crimp the edges once again for securing the seal or use a tines of a fork to press on the seal again and create ridges.
Cook Pierogies
Shape the remaining half of the dough into Pierogies.
Place the remaining sauteed onions into a large bowl.
Bring a large pot of salted water to a boil. Reduce the heat to medium and add Pierogies no more than 10 pieces at a time.
After Pierogies float to the surface, cook for 3 more minutes. With a slotted spoon remove Pierogies to a bowl with onions and gently mix.
Cook the remaining Pierogies and serve immediately with a spoonful of vegan sour cream and a sprinkling of chopped dill.
♨️ Freezing And Reheating
One of the best thing about this recipe is that Pierogies can easily be frozen for a quick and satisfying last-minute meal. Follow my tips below:
- When you shape Pierogies, place them on a cutting board or tray lined with a parchment paper or plastic wrap. Make sure Pierogies do not touch each other.
- Place a cutting board with Pierogies in a freezer for 1 ½ - 2 hours.
- Remove Pierogies from the freezer, put them in a freezer-safe bag and place back in a freezer.
This way, Pierogies will last for up to 3 months in a freezer.
When you're ready to eat them, remove Pierogies from the freezer and cook the same way as you would cook fresh Pierogies. No need to defrost.
🍲 Similar Recipes
📖 Recipe
Vegan Pierogies With Potatoes And Mushrooms
Ingredients
For the dough
- 3 c all-purpose flour
- ¼ tsp salt
- 2 tbsp grape seed oil
- 1 ½ c - 2 tbsp boiling water
For the stuffing
- 4 medium potatoes peeled and diced
- 3 large onions finely minced
- 5 tbsp grape seed oil
- 14 oz Portobello mushrooms very finely chopped
- salt, pepper
- 6 tbsp dill chopped
Instructions
To make the dough
- In a large bowl mix together flour and salt. Add oil and gradually pour in boiling water and first mix everything with a wooden spoon. Then knead the dough by hands until it’s elastic and smooth.
- Cover the bowl with a dough with a kitchen towel and place in a warm place for 30-40 minutes while you prepare the stuffing.
To make the stuffing
- Add potatoes to a large pot filled with salted water. Bring the water to a boil, then reduce to simmer and cook on a medium low heat for about 15 minutes or until the potatoes are soft when poked with a knife. Drain all water and mash the potatoes with a potato masher.
- Meanwhile, heat 2 tbsp of oil in a large sauté pan, add onions and cook until translucent and slightly brown, about 10 minutes. With a slotted spoon remove the onions to a plate.
- To the same pan add the remaining 3 tbsp of oil, mushrooms and cook until all liquid evaporates and mushroom start to brown, about 7-10 minutes. Combine mushrooms, ⅓ of all onions, mashed potatoes, season with salt and pepper to taste.
To shape Pierogies
- Divide the dough in half, then roll out one half to ⅛ inch thickness. (The dough should not be sticky, however sometimes it may stick just a little. In this case, Thisyou can dust the working surface with a bit of flour, see Note 1). Using a glass or 3-inch cookie cutter, cut the dough into rounds as close to each other as possible.
- Place a heaping teaspoon of filling on each round. Fold over forming a pocket around the filling. Pinch the edges to seal.
- Now, you can either crimp the edges once again for securing the seal or use a tines of a fork to press on the seal again and create ridges. Shape the remaining half of the dough into Pierogies.
To cook Pierogies
- Place the remaining sauteed onions into a large bowl.
- Bring a large pot of salted water to a boil. Reduce the heat to medium and add Pierogies no more than 10 pieces at a time. After Pierogies float to the surface, cook for 3 more minutes. With a slotted spoon remove Pierogies to a bowl with onions and gently mix.
- Cook the remaining Pierogies and serve immediately with a spoonful of vegan sour cream and a sprinkling of chopped dill.
Notes
Nutrition
Natalia says
Very good recipe for the dough, very tender. I am Ukrainian too and back to the time living in Ukraine we used to eat pirogies on the weekend as a delicious meal and to have a time to make them .
Iryna says
Thank you! The dough is very delicate indeed.