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    Home » Vegan Entrees

    Published: May, 2020. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Vegan Pierogies With Potatoes And Mushrooms

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    Jump to Recipe

    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.

    Vegan Pierogies with Potato and Mushrooms in serving bowls

    Looking for the best vegan potato recipes?

    These 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, Pierogies have many variations. Most popular pierogies are always stuffed with something savory or sweet.

    Jump to:
    • 📋 Ingredients
    • 🔪 Instructions
    • ♨️ Freezing And Reheating
    • 🍲 Similar Recipes
    • Recipe

    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.

    These Potato And Mushroom Stuffed Pierogies are one of the best vegan mushroom recipes and 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

    Pierogies with potatoes, mushrooms and sauteed onion

    🔪 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 hand until it’s elastic and smooth. Cover the bowl with the dough with a kitchen towel and place it 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 tablespoon 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 tablespoon 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.

    Vegan dumplings potato and mushroom filling

    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.
    How to make vegan pierogies

    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.

    Potato and mushroom dumplings in serving bowls

    ♨️ Freezing And Reheating

    One of the best things about this recipe is that Pierogies can easily be frozen for a quick and satisfying last-minute meal. Follow my tips below:

    1. When you shape Pierogies, place them on a cutting board or tray lined with parchment paper or plastic wrap. Make sure Pierogies do not touch each other.
    2. Place a cutting board with Pierogies in a freezer for 1 ½ - 2 hours.
    3. Remove Pierogies from the freezer, put them in a freezer-safe bag, and place them back in the 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 them the same way you would cook fresh Pierogies. No need to defrost.

    A bowl of Vegan Pierogies with Mushrooms and potatoes

    🍲 Similar Recipes

    • Russian Vinegret Salad
    • Georgian Red Bean Stew

    Recipe

    featured image of vegan pierogies

    Vegan Pierogies With Potatoes And Mushrooms

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Polish, Ukrainian
    Prep Time: 40 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6
    Calories: 514kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    For the dough

    • 3 c all-purpose flour
    • ¼ teaspoon salt
    • 2 tablespoon 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 tablespoon grape seed oil
    • 14 oz Portobello mushrooms very finely chopped
    • salt, pepper
    • 6 tablespoon 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 tablespoon 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 tablespoon 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

    Note 1
    I usually roll the dough out into a small disc and lift it up. That way I can see immediately if it's going to stick. If it does, I dust a little bit of flour under the dough, on it and on a rolling pin.
    I keep rolling the dough to a necessary thickness lifting the edges from time to time to check if they don't stick and dusting more flour underneath if necessary.

    Nutrition

    Calories: 514kcal | Carbohydrates: 78.9g | Protein: 11.6g | Fat: 17.2g | Saturated Fat: 1.3g | Sodium: 13mg | Potassium: 1000mg | Fiber: 6.7g | Sugar: 5g | Calcium: 39mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Potato Pierogies Pinterest image
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. k says

      December 23, 2022 at 11:26 pm

      Approximately how many perogies will this make? It says "6 servings" but how many are in a serving?

      Reply
      • Iryna says

        December 27, 2022 at 12:07 pm

        Roughly 35 pierogies.

        Reply
        • Teresa Bielak says

          July 14, 2024 at 7:46 am

          I make my perogie dough in my bread machine with potatoe water that has cooled. Turns out beautiful every time. Plus the bread machine keeps the dough warm.

    2. Natalia says

      May 19, 2020 at 9:15 am

      5 stars
      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 .

      Reply
      • Iryna says

        May 20, 2020 at 5:00 pm

        Thank you! The dough is very delicate indeed.

        Reply
    5 from 3 votes (3 ratings without comment)

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