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Vegan Pierogi with Potato and Leek Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/vegan-pierogi-with-potato-and-leek-recipe/