I used to love the pierogis at Veselka in NYC, but of course most pierogis have egg or sour cream in the dough. It only occurred to me recently that I could attempt to make them vegan. The filling can be pretty much anything mixed into mashed potatoes, but the dough is the tricky vegan part. I used some plain coconut milk yogurt for the first batch of dough I tried, and at first I thought it tasted a little weird. But after making other doughs without the yogurt, I appreciated the richness it brought to the flavor profile. This is definitely one of my “work in progress” recipes, so I would love to hear suggestions for it! These freeze great (raw or cooked), so make a bunch and keep them for later!
Ingredients: makes 2-3 dozen, depending on dough thickness
3 C All Purpose Flour
1/2 tsp salt
3 oz plain vegan yogurt
1/2 – 3/4 C water
Filling
2.5 lbs baked golden potatoes
2 tsp canola oil
1/2 small onion
2 cloves garlic
1/2 medium head broccoli, diced
2 TBS Earth Balance buttery sticks
1 tsp salt
1/2 tsp pepper
Instructions:
1. Preheat oven to 400 degrees F. Scrub potatoes, prick with a fork, wrap in foil and bake for 60-75 minutes (depending on size), or until easier pierced with a fork.
2. While potatoes are baking, prepare dough. Add all dough ingredients to a large bowl, starting with 1/4 C water. Stir until liquids are absorbed, and add more water as needed.
3. Turn onto lightly floured surface and kneed for 1 minute, until you have a smooth dough. Avoid overworking. Wrap in plastic and let sit for at least 20 minutes.
4. Meanwhile, in a large saute pan, heat canola oil over medium. Cook onions until they turn clear. Add the garlic. Continue sauteing until onions are slightly browned. Add broccoli, Earth Balance, salt and pepper. Cook for 3-4 minutes, or until broccoli turns bright green.
5. Once potatoes are fully cooked, mash them in a large bowl. Add broccoli mixture and blend thoroughly.
6. Divide dough into quarters. Roll dough out to about 1/8 inch thick, or less. Cut with a round 3-4 inch cookie cutter. Place a tablespoon of filling in the middle of each round. Dab a small amount of water along the edge of the dough. Pull two sides of the dough up, and pinch together to seal the pierogi. (The dough in these pictures will look different than yours, because I experimented with the dough recipe a couple of times, but only took pics once.)
7. Cook the pierogis either by boiling for approximately 4 minutes, or fried. To fry, heat enough oil to cover the bottom of a skillet over medium-low heat. Cook pierogis on one side for 4-5, or until golden brown, with the pan covered. Then turn to cook on the other side, again with the pan covered.
Serve warm with caramelized onions, or freeze to eat later!
I’ve never had pierogis, but these look and sound delicious…thanks for the recipe…they are going my list of things to make asap.
Funnily enough, I was talking to a vegetarian Polish lady at Christmas and we discussed pierogis. I was fancying making them, so I’ll try out your recipe. Thanks!
Awesome! Isn’t it funny, the coincidences that we sometimes find….or is it destiny? 😉 I say, if potatoes are involved, it’s heaven…so whether fate or coincidence, I’m happy 🙂
These look so fantastic! I never made pierogis and your versions sounds awesome! I should try this over the weekend, thank you for the recipe, Sara!
Oh no, thank Jo! She’s the genius when it comes to this kind of stuff… In fact, it was Jo who got me hooked on pierogis when she took me to Veselka’s in NYC…. I hope this meets taste-bud approval! Let us know how they turn out…
Lovely recipe. I have not had this since being in Germany back in ’04. Thanks for the recipe!
These are perfect bite sized treats, and I like the quick and easy dough ingredients and preparation.
Culinarily yours,
CCR
=:~)
I use yogurt quite often for a substitute in my cooking – it took me a while to quit wanting the alternative ingredients to have a similar (or the same) result as standard ingredients. I’ve gotten over that (for the most part) and now I enjoy my cooking much more because I can let the food be what it is.
I like it… Very savory.
These look yummy!
I have been thinking about making vegan pierogis, seeing this has inspired me:) I think you could omit the yogurt and use oil instead?
Yum! I love perogies.
Great job converting the recipe. I always think of pierogis as containing meat, so I’ve never even thought about making them. Your dough looks so beautiful!
I love Pierogies!!! I am excited to try this!
[…] dough was trickier. I started out with this recipe, which gave me a good vegan base. Since I didn’t have any vegan ‘yogurt’ but did […]
Never tried these, they look very good 🙂
[…] dough was trickier. I started out with this recipe, which gave me a good vegan base. Since I didn’t have any vegan ‘yogurt’ but did […]