Vegan Pierogi with Potato and Leek Recipe

Introduction

These vegan pierogi filled with creamy potato and caramelized leek make a delicious and comforting meal. Perfectly tender dough wraps a savory filling, creating a classic Eastern European dish with a plant-based twist.

Ingredients

• 250g (1 ½ cups + 1 tbsp) unbleached all-purpose flour
• 1 tsp sea salt
• 2 tbsp Bob’s Red Mill Egg Replacer + 4 tbsp water
• ½ cup vegan sour cream
• ¼ cup coconut cream (solid milk from can) OR softened vegan butter
• 1 cup mashed or riced potatoes
• 1 small (or ½ large) leek, diced
• 2 tbsp nutritional yeast
• ½ tsp sea salt (for filling)
• 1 cup diced shallot or onion (for serving)
• Extra vegan sour cream and/or applesauce (for serving)
• Chopped parsley (for garnish)

Instructions

1. Step 1: In a large bowl, combine flour and 1 tsp sea salt. Make a well in the center and add the prepared vegan egg replacer (mix 2 tbsp Egg Replacer with 4 tbsp water and let sit for 3 minutes), vegan sour cream, and coconut cream or vegan butter. Mix with a spoon or your hands until a sticky, rough dough forms. Adjust with small amounts of flour or sour cream if needed.
2. Step 2: Flatten the dough ball slightly, wrap tightly in plastic wrap or a clean kitchen towel, and refrigerate for at least 1 hour or up to 24 hours.
3. Step 3: Dice potatoes and boil until easily pierced with a fork. Drain, reserving some starchy cooking water for creaminess, and mash or rice the potatoes in a bowl.
4. Step 4: While potatoes cook, dice leeks and sauté in a nonstick skillet over medium-high heat with a splash of water (or oil if preferred) until caramelized, about 6-7 minutes.
5. Step 5: Stir caramelized leeks into mashed potatoes. Add 2 tbsp nutritional yeast, ½ tsp sea salt, and 2 tbsp coconut cream or vegan butter (or some reserved cooking water) to create a creamy, flavorful filling.
6. Step 6: Prepare your workstation with a floured surface, rolling pin, bowl of flour, filling bowl, spoon, fork, and a round cutter (2 to 3 inches in diameter).
7. Step 7: Bring a large pot of salted water to a boil if cooking pierogi immediately.
8. Step 8: Roll out the dough evenly to about ¼ inch thickness. Flour the surface or rolling pin as needed to prevent sticking. Use your cutter or a floured glass to cut out circles. Gather scraps, re-roll, and repeat.
9. Step 9: Place a small spoonful (about 1 teaspoon) of filling onto each dough circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Use the tines of a fork to crimp the edges and ensure they hold.
10. Step 10: If freezing, place pierogi uncooked on a tray until frozen solid, then transfer to a freezer-safe container. Freeze up to 3 months.
11. Step 11: To cook, drop 8-10 pierogi into boiling salted water. Cook for about 5 minutes or until they float and are heated through. Drain well.
12. Step 12: In a nonstick skillet, sauté diced shallots or onions until caramelized. Remove and set aside. Add pierogi to the skillet with a splash of water or vegan butter and cook until lightly browned on each side.
13. Step 13: Serve pierogi topped with caramelized shallots or onions, chopped parsley, and extra vegan sour cream or applesauce. Enjoy!

Tips & Variations

• Use any non-dairy milk or the reserved potato cooking water to adjust filling creaminess.
• Swap leeks for onions or shallots if preferred; caramelizing enhances sweetness.
• Freeze extra uncooked pierogi to have a convenient ready-to-cook meal.
• For a richer dough, substitute vegan butter for coconut cream.

Storage

Store leftover cooked pierogi in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave. Only freeze pierogi before cooking for best results; frozen uncooked pierogi keep well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without Bob’s Red Mill Egg Replacer?

Yes, you can use any vegan egg replacer or even a flax or chia seed mix (1 tbsp ground seed + 3 tbsp water) as a substitute.

How do I prevent pierogi from sticking together during cooking?

Make sure to add them gently into boiling water without overcrowding. Stir gently once or twice during cooking to keep them separate.

Vegan Pierogi with Potato and Leek Recipe

Print Recipe

★★★★★

5 from 139 reviews

These Vegan Pierogi with Potato and Leek offer a delicious plant-based twist on traditional Eastern European dumplings. Featuring a tender, homemade dough wrapped around a creamy filling of mashed potatoes and caramelized leeks, seasoned with nutritional yeast and sea salt, these pierogi are boiled and then pan-fried for a golden, slightly crisp finish. Served with caramelized shallots or onions, vegan sour cream, and optional applesauce, this comforting dish makes a perfect meal that can be prepared ahead and frozen for convenience.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 20–24 pierogi 1x
• Category: Main Dish
• Method: Boiling and Frying
• Cuisine: Eastern European
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 250g (1 ½ cups + 1 tbsp) unbleached all purpose flour
• 1 tsp sea salt
• 2 tbsp Bob’s Red Mill Egg Replacer + 4 tbsp water
• ½ cup vegan sour cream
• ¼ cup coconut cream (solid milk from can) OR softened vegan butter

Filling

• 1 cup mashed or riced potatoes
• 1 small (or ½ large) leek, diced
• 2 tbsp nutritional yeast
• ½ tsp sea salt
• 2 tbsp coconut cream (optional, for creaminess)

For Serving and Garnish

• 1 cup diced shallot or onion (for caramelizing)
• Extra vegan sour cream and/or applesauce
• Chopped parsley

Instructions

1. Make the dough: In a large bowl, combine flour and sea salt. Make a well in the center and add prepared vegan egg replacer (2 tbsp powder mixed with 4 tbsp water and rested 3 minutes), vegan sour cream, and coconut cream or vegan butter. Mix thoroughly with a spoon, spatula, or hands until a sticky, rough dough ball forms. Adjust moisture by adding more sour cream or coconut cream if too dry, or more flour if too wet.
2. Refrigerate the dough: Flatten the dough slightly, wrap tightly in plastic wrap or a clean kitchen towel, and refrigerate for at least 1 hour or up to 24 hours.
3. Cook the potatoes: Dice potatoes to reduce boiling time. Boil until tender enough to mash easily, then remove with a slotted spoon or drain, reserving some starchy water to add for creaminess.
4. Prepare the leeks: While potatoes cook, dice leek and sauté in a large nonstick skillet over medium-high heat with a splash of water or oil. Cook 6-7 minutes until caramelized and tender.
5. Make the filling: Combine mashed potatoes, cooked leeks, nutritional yeast, sea salt, and optional coconut cream in a bowl. Adjust seasoning as desired.
6. Prepare workstation: Set up a floured surface, rolling pin, bowl of flour, bowl of filling, spoon, fork, and a 2 to 3-inch diameter round cutter or biscuit cutter.
7. Boil water: Bring a large pot of salted water to a boil in preparation for cooking the pierogi immediately after shaping.
8. Roll and cut dough: Roll dough evenly to about ¼ inch thickness. Flour surface and rolling pin as needed. Use the round cutter to cut circles, saving scraps for rerolling.
9. Fill pierogi: Place a level teaspoon of filling on each dough circle. Be careful not to overfill for easy sealing.
10. Shape pierogi: Fold dough over filling to form a half-moon and pinch edges closed firmly with fingers. Dust fingers with flour if dough sticks. Crimp edges with fork tines to seal securely.
11. Re-roll scraps: Gather dough scraps, add flour if sticky, and reroll until all dough is used.
12. Freeze uncooked pierogi (optional): Freeze shaped, uncooked pierogi on a tray until firm, then store in freezer-safe bags for up to 3 months.
13. Cook pierogi: Add 8-10 pierogi at a time to boiling salted water. Cook about 5 minutes until they float and are heated through. Drain in a colander.
14. Pan-fry pierogi: In a large non-stick skillet, sauté diced shallots or onions in a splash of water or vegan butter until caramelized, then add boiled pierogi in batches. Cook each side until lightly browned.
15. Serve: Plate pierogi topped with caramelized shallots or onions, fresh parsley, and extra vegan sour cream and/or applesauce as desired.
16. Store leftovers: Refrigerate cooked pierogi in an airtight container for up to 5 days. Freeze uncooked pierogi only.

Notes

• Use unbleached all purpose flour for best dough texture.
• If the dough is too sticky, add a little flour; if too dry, add a bit more vegan sour cream or coconut cream.
• Bob’s Red Mill Egg Replacer is used to mimic egg binding in vegan dough.
• Caramelizing leeks adds depth and sweetness to the filling.
• Reserve starchy potato water to adjust mashed potato filling creaminess.
• Freezing uncooked pierogi allows for convenient future meals.
• Cooking pierogi involves boiling first, then optional pan-frying for texture and flavor.
• Use a 2 to 3-inch cutter for ideal pierogi size.

Keywords: vegan pierogi, potato pierogi, leek pierogi, plant-based pierogi, vegan dumplings, Eastern European vegan recipe