Vegan Traditional Potato and Cheese Pierogies
Delight your taste buds with these Vegan Traditional Potato and Cheese Pierogies, a plant-based twist on a classic comfort food favorite! Featuring a tender handmade dough encasing a rich and creamy filling of mashed russet potatoes, melted vegan cheddar-style cheese, and caramelized onions, this recipe captures the nostalgic flavors of traditional Eastern European cuisine—completely dairy-free. Whether boiled to pillowy perfection or pan-fried for a crispy finish, these pierogies are the ultimate crowd-pleaser. Perfectly seasoned with garlic and black pepper and finished with vegan sour cream or sautéed onions, they make an irresistible appetizer, main course, or side dish. Ready in just over an hour, these hearty dumplings are ideal for cozy dinners, family gatherings, or holiday feasts!
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Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Vegan butter (melted)
- 4 medium Russet potatoes (peeled and cubed)
- 1 cup Vegan cheese (cheddar-style, shredded)
- 0.25 cups Unsweetened plant-based milk
- 1 medium Onion (finely diced)
- 2 tablespoons Vegan butter (for sautéing)
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water and melted vegan butter, mixing until a rough dough forms.
Step 2
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
Step 3
While the dough rests, prepare the filling. Boil the peeled and cubed potatoes in a large pot of salted water until fork-tender, about 10-12 minutes. Drain and transfer to a large mixing bowl.
Step 4
In a skillet, heat 2 tablespoons of vegan butter over medium heat. Add the diced onion and sauté until soft and golden brown, about 5-7 minutes.
Step 5
Mash the potatoes until smooth, then stir in the sautéed onions, shredded vegan cheese, plant-based milk, black pepper, and garlic powder. Taste and adjust seasoning if needed. Set aside to cool slightly.
Step 6
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut circles from the dough.
Step 7
Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal and pinch or crimp with a fork to ensure they are tightly closed.
Step 8
Repeat with the remaining dough and filling. Keep the finished pierogies covered with a damp cloth to prevent them from drying out.
Step 9
Bring a large pot of salted water to a boil. Working in batches, add the pierogies and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside to drain.
Step 10
Optional: Heat a skillet over medium heat and fry the boiled pierogies in a small amount of vegan butter until golden and crispy on both sides, about 2-3 minutes per side.
Step 11
Serve warm with your favorite vegan sour cream, sautéed onions, or chives on top!
Nutrition Facts
| Serving size | (1677.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2536.2 |
| Total Fat 76.6g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2423.9mg | 0% |
| Total Carbohydrate 412.3g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 12.3g | |
| Protein 53.1g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 869.9mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 4136.1mg | 0% |
Source of Calories