Dairy-Free Traditional Potato and Cheese Pierogies

Experience the comforting flavors of a classic Polish dish with a modern twist in this recipe for Dairy-Free Traditional Potato and Cheese Pierogies. Perfectly tender homemade dough encases a rich, creamy filling made from fluffy mashed russet potatoes and gooey dairy-free cheddar-style cheese, offering all the indulgence without the dairy. These pierogies are boiled to pillowy perfection and can be sautéed for a crispy golden finish, making them a versatile option for any meal. The addition of finely diced onions, dairy-free butter, and a dash of black pepper elevates the filling to new savory heights. Serve these plant-based pierogies warm with your favorite garnishes like caramelized onions or dairy-free sour cream for an irresistible combination that will satisfy pierogi lovers and dairy-free eaters alike.

Nutriscore Rating: 70/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Salt
• 0.75 cup Warm water
• 2 tablespoons Neutral oil (e.g., vegetable or avocado oil)
• 4 medium Russet potatoes, peeled and diced
• 1 cup Dairy-free shredded cheese (e.g., cheddar-style)
• 2 tablespoons Dairy-free butter
• 1 medium Onion, finely diced
• 0.5 teaspoon Black pepper
• 8 cups Water (for boiling pierogies)
• 2 tablespoons Extra dairy-free butter or oil (for sautéing pierogies, optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Gradually add the warm water and neutral oil to the flour mixture, stirring until the dough comes together.

Step 3

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.

Step 4

While the dough is resting, prepare the filling: Place the peeled and diced potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until soft.

Step 5

Drain the potatoes and mash them until smooth. Stir in the dairy-free shredded cheese, dairy-free butter, black pepper, and salt to taste. Set aside and let cool.

Step 6

Roll out the rested dough on a floured surface to a thin sheet, about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.

Step 7

Place a small spoonful of the potato and cheese mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape, and press the edges together firmly to seal. Use a fork to crimp the edges for extra security.

Step 8

Bring a large pot of water to a boil. Add a pinch of salt to the water.

Step 9

Boil the pierogies in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.

Step 10

(Optional) Heat a skillet over medium heat and melt a little dairy-free butter or oil. Sauté the boiled pierogies until golden and slightly crispy on both sides.

Step 11

Serve warm with your choice of garnishes, such as caramelized onions, dairy-free sour cream, or fresh herbs.

Nutrition Facts

Serving size	(3775.1g)

Amount per serving	% Daily Value*
Calories	3104.8

Total Fat 105.9g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3314.2mg	0%
Total Carbohydrate 487.1g	0%
Dietary Fiber 25.3g	0%
Total Sugars 12.1g
Protein 62.5g	0%

Vitamin D 0IU	0%
Calcium 1012.6mg	0%
Iron 25.4mg	0%
Potassium 4734.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 7.9%

Carbs: 61.8%