I finally perfected Vegan Pierogi using pantry-friendly ingredients to recreate a beloved Polish classic in a way that’s approachable for any home cook.

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I love a good swap that surprises people. These Vegan Pierogi took me by surprise; pillowy pockets made from all purpose flour wrap a silky mashed heart of russet potatoes that somehow is both humble and sneaky fancy.

I wanted something that felt like Vegan Comfort Food but not predictable, something that makes you pause and guess whats hiding in the bite. I messed around until the texture hit that satisfying stretch and tender chew youre looking for.

This is the kind of dish friends ask about, and then come back for seconds, even if they said they were just curious.

Ingredients

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Starchy russets give fluffy filling, high in carbs and potassium, very comforting.
All purpose flour makes dough pliable, mostly carbs, little protein, not nutrient dense.
Crumbled tofu adds protein and creaminess, helps bind filling mild flavor.
Gives cheesy umami, B vitamins, low fat, boosts savory taste naturaly.
Caramelized onions add sweet savoury depth and moisture, aromatic and tasty.
Gives richness and silky mouthfeel, adds fat for golden pan frying.
Fresh chives bring bright oniony pop, little calories, nice color finish.
Used for frying onions adds healthy fats and subtle fruity aroma.
Adds tangy creaminess, balances richness, spoonful brightens each dumpling.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 tsp fine salt for the dough

1 cup (240 ml) warm water, plus a splash more if the dough feels dry

1 tbsp neutral oil, like vegetable or sunflower

2 lbs (900 g) russet potatoes, peeled and cut into chunks

1 cup (240 g) firm tofu, well drained and crumbled

3 tbsp nutritional yeast for cheesy flavor

2 tbsp vegan butter, softened

1 large yellow onion, finely chopped

1 tbsp olive oil or neutral oil for frying the onions

1 tsp salt for the potato filling, plus black pepper to taste

1/2 cup vegan sour cream for serving (optional but nice)

2 tbsp chopped fresh chives or green onion for garnish

How to Make this

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1. Make the dough: stir 3 cups (360 g) all purpose flour with 1 tsp fine salt in a bowl, add 1 cup (240 ml) warm water and 1 tbsp neutral oil, mix until it comes together and knead 5 to 8 minutes until smooth; if it feels dry add a splash more water, then cover and let rest 20 to 30 minutes.

2. Cook the potatoes: boil 2 lbs (900 g) russet potato chunks in salted water until fork tender, about 15 to 20 minutes, drain well and return to the pot to dry off for a minute.

3. Prep the tofu and mash: press excess water from 1 cup (240 g) firm tofu, crumble it, then mash the potatoes with the crumbled tofu, 3 tbsp nutritional yeast, 2 tbsp softened vegan butter, 1 tsp salt for the filling and black pepper to taste until creamy and well combined; taste one little bit to check seasoning, adjust if needed.

4. Fry the onions: finely chop 1 large yellow onion, heat 1 tbsp olive oil or neutral oil in a pan and cook the onion on medium low until golden and sweet, about 12 to 15 minutes; set most aside but reserve a couple spoonfuls to fold into the filling if you like extra onion flavor.

5. Combine filling and cool: fold most of the cooked onions into the potato tofu mixture, let the filling cool so it wont melt the dough when you assemble.

6. Roll and cut dough: on a lightly floured surface roll the rested dough to about 1/8 inch thickness, use a 3 to
3.5 inch cutter or a glass to cut circles, re-roll scraps until all dough is used.

7. Fill and seal: place about 1 to
1.5 teaspoons of filling in the center of each circle, fold over and pinch edges closed firmly, crimp with a fork or twist the edge to seal; make one test pierogi and boil it to check for seasoning and sealing.

8. Boil the pierogies: bring a large pot of salted water to a gentle boil, cook the pierogies in batches, when they float let them simmer 1 to 2 minutes more, remove with a slotted spoon and drain.

9. Finish in the pan for texture: optional but so good – melt a bit more vegan butter in a skillet and pan fry the boiled pierogies a couple minutes per side until golden and slightly crisp, toss with the reserved fried onions for more flavor.

10. Serve and store: serve hot with 1/2 cup vegan sour cream and 2 tbsp chopped fresh chives or green onion on top; to freeze, place cooled, uncooked pierogies on a tray single layer, freeze until solid then transfer to a bag and boil from frozen adding a minute or two to the cooking time.

Equipment Needed

1. Large mixing bowl for the dough and to rest it in
2. Measuring cups and spoons (and a kitchen scale if you like exactness)
3. Wooden spoon or silicone spatula for mixing and folding
4. Potato masher or ricer to mash potatoes with the tofu
5. Cutting board and a sharp chef’s knife for potatoes and onion
6. Rolling pin to roll dough thin
7. 3 to 3.5 inch round cutter or a drinking glass to cut circles
8. Large pot, plus a colander and a slotted spoon for boiling and draining
9. Skillet or frying pan and a baking sheet or tray (for pan-frying and for freezing)

FAQ

Q: Can I make the dough or pierogies ahead of time?

A: Yes. Dough can rest in the fridge for up to 48 hours, just keep it wrapped so it dont dry out. You can also assemble pierogies, freeze them on a tray until firm, then transfer to a bag and freeze up to 2 months. Cook from frozen or boil briefly then pan fry to crisp.

Q: Why do my pierogies burst when boiling and how do I stop it?

A: Most bursts come from poor seals or overfilling. Press edges firmly with a fork or pinch with wet fingers, use a little water as glue on the rim, dont overstuff, and simmer gently rather than a furious boil. Cook in small batches and stir carefully so they dont smash into each other.

Q: Can I swap the potatoes or tofu for something else?

A: Sure. Yukon golds work fine instead of russets if you like a creamier bite. Stick to firm or extra firm tofu for texture, not silken. If you want different flavor, mix in a spoon of miso or use a bit of vegan grated cheese instead of nutritional yeast.

Q: How do I get a smooth, creamy filling without dairy?

A: Push your cooked potatoes through a ricer or mash very well, fold in crumbled, well pressed tofu, nutritional yeast, vegan butter and a little plant milk if it feels dry. Taste and adjust salt and pepper. Dont leave big lumps unless you like that rustic feel.

Q: Whats the best way to reheat leftovers so they taste fresh?

A: For best texture, pan fry boiled pierogies in a bit of vegan butter until golden on both sides. You can also reboil briefly then pan fry. Microwaving makes them rubbery, but will work in a pinch. Refrigerate cooked for 3 to 4 days, freeze for longer.

Q: Do I need special tools or tricks for shaping them?

A: No fancy gear needed. A rolling pin and a round cutter or glass works. Aim for about 1/8 inch (3 mm) thickness so they seal and cook evenly. A potato ricer makes the filling silky but a good masher is fine. Keep a small bowl of water nearby to wet the edges for sealing.

Vegan Pierogies (Polish Dumplings) Recipe Substitutions and Variations

All purpose flour: swap for a 1:1 gluten free baking mix that already has xanthan gum, or try whole wheat pastry flour instead but use a little less water since whole wheat soaks up more.
Firm tofu: replace with 1 cup mashed canned cannellini beans or chickpeas (drain and rinse first) for a similar creamy texture and mild flavor, works great in the potato filling.
Nutritional yeast: if you dont have it use 2 tbsp vegan grated Parmesan or 1 tbsp white miso plus a pinch of garlic powder for that savory, cheesy kick.
Vegan butter: swap with 2 tbsp olive oil or 2 tbsp refined coconut oil for a neutral fat, or use vegan margarine if you want a buttery finish.

Pro Tips

– Press the tofu way more than you think. Wrap it in a clean towel and set a heavy pan on top for 15 to 30 minutes, or toss the crumbled tofu on a baking sheet and bake at 200 C for 8 to 12 minutes to dry and brown it a bit. Drier tofu means firmer filling and no soggy pierogies.

– Use a potato ricer or food mill if you have one, it makes the filling light and lump free. If not, mash while the spuds are still hot and spread them out briefly so steam can escape, that prevents a gluey, watery mix.

– Chill the filling before you assemble, even 15 minutes helps it hold shape so you can portion without everything squishing out. Also keep your cut dough covered with a damp cloth so the edges don’t dry and crack while you work.

– Punch up the savory depth with a tiny splash of tamari or a teaspoon of miso paste instead of just salt, and add more nutritional yeast if you want extra cheesiness. Taste and adjust while the filling is warm, because cold tastes less salty.

– For the pan finish mix a little neutral oil with vegan butter so the fat won’t burn, heat the skillet well then let the pierogies sit undisturbed till they get a deep golden crust. If cooking from frozen, lower the heat a bit and give them a couple extra minutes so they heat through without burning.