Dairy-Free Traditional Potato and Cheese Pierogi
Delight in the comforting flavors of this Dairy-Free Traditional Potato and Cheese Pierogi recipe, a plant-based twist on the beloved Eastern European classic. Perfectly tender dough envelopes a creamy filling of mashed russet potatoes, sautéed onions, and melty dairy-free cheese, resulting in a satisfying bite every time. These homemade pierogi are gently boiled until pillowy soft and can be pan-fried for a golden, crispy finish. Made without butter, milk, or cheese, this recipe is ideal for those following a dairy-free lifestyle without compromising on flavor. Serve these pierogi warm with a dollop of non-dairy yogurt or sour cream for the ultimate cozy meal. Whether for dinner, a special occasion, or just your next culinary adventure, these vegan-friendly pierogi are sure to impress!
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Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Vegetable oil
- 4 medium Russet potatoes
- 1 cup Dairy-free cheese (cheddar-style or mozzarella-style)
- 2 tablespoons Dairy-free butter
- 1 small Onion, finely chopped
- 0.5 teaspoon Black pepper
- 0.5 cup Non-dairy yogurt or sour cream (optional, for serving)
Directions
Step 1
1. Peel the potatoes and cut them into chunks. Place them in a pot of salted water and boil until soft, about 15 minutes. Drain the potatoes and mash them with the dairy-free butter, dairy-free cheese, and black pepper. Set aside to cool.
Step 2
2. In a skillet, heat 1 tablespoon of vegetable oil and sauté the chopped onion until golden and tender. Mix the onion into the mashed potato mixture, ensuring an even consistency.
Step 3
3. In a large bowl, whisk together the flour and salt. Add the water and 1 tablespoon of vegetable oil, mixing until a rough dough forms.
Step 4
4. Transfer the dough to a floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. Cover the dough with a damp kitchen towel and let it rest for 20 minutes.
Step 5
5. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
Step 6
6. Place a heaping teaspoon of the potato mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal, using a fork to crimp if desired.
Step 7
7. Bring a large pot of salted water to a gentle boil. Working in batches, drop the pierogi into the water and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon and set aside on a plate.
Step 8
8. In a skillet, heat the remaining vegetable oil and lightly pan-fry the cooked pierogi until golden on both sides, if desired.
Step 9
9. Serve warm with a dollop of dairy-free yogurt or sour cream (if using) on top. Enjoy!
Nutrition Facts
| Serving size | (1786.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3142.9 |
| Total Fat 108.3g | 0% |
| Saturated Fat 55.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4411.8mg | 0% |
| Total Carbohydrate 454.5g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 19.8g | |
| Protein 69.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1590.5mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 4584.1mg | 0% |
Source of Calories