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 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

1 cup diced shallot or onion for serving

Extra vegan sour cream and/or applesauce for serving

Chopped parsley for garnish

Instructions

Step 1: In a large bowl, combine the flour and 1 tsp sea salt. Make a well in the center and add the prepared vegan egg replacer (mix 2 tbsp egg replacer powder with 4 tbsp water and let sit for 3 minutes), vegan sour cream, and coconut cream or softened vegan butter. Mix with a spoon, spatula, or hands until a sticky, rough dough forms. Adjust with small amounts of flour or sour cream if too wet or dry.

Step 2: Flatten the dough into a disc, wrap tightly with plastic wrap or a clean towel, and refrigerate for at least 1 hour, or up to 24 hours.

Step 3: Dice and boil potatoes until easily pierced with a fork. Drain, reserving some starchy cooking water. Mash the potatoes, adding cooking water or non-dairy milk for creaminess.

Step 4: While potatoes cook, dice the leek and sauté over medium-high heat with a splash of water or oil until caramelized, about 6–7 minutes.

Step 5: Stir the cooked leeks into the mashed potatoes. Season with 2 tbsp nutritional yeast and ½ tsp sea salt. Mix in a little coconut cream or vegan butter for richness if desired.

Step 6: Prepare a clean, lightly floured workspace with your dough, rolling pin, extra flour, filling bowl, spoon, fork, and a 2–3 inch round cutter (biscuit cutter, cookie cutter, or glass).

Step 7: Bring a large pot of salted water to a boil if cooking immediately.

Step 8: Roll out dough to about ¼ inch thickness. Cut out circles using your chosen cutter, reroll scraps as needed.

Step 9: Place a small spoonful of filling on each dough circle. Fold the dough over to form a half-moon shape and pinch edges firmly to seal. Use a fork to crimp edges, preventing them from opening during cooking.

Step 10: Drop 8–10 pierogi into boiling water. Cook for about 5 minutes until they float and are heated through. Drain and set aside.

Step 11: In a non-stick skillet, sauté diced shallots or onions with a splash of water or oil until caramelized. Add boiled pierogi and cook each side until lightly browned.

Step 12: Serve pierogi garnished with caramelized shallots or onions, chopped parsley, and extra vegan sour cream or applesauce on the side. Enjoy!

Tips & Variations

For a richer filling, add vegan butter or coconut cream to the mashed potatoes.

If you don’t have leeks, finely chopped onions or shallots make a great substitute.

Use a floured glass as an easy alternative to a biscuit or cookie cutter.

Freeze uncooked pierogi on a tray before transferring to storage bags to prevent sticking.

FAQs

Can I make the dough without an egg replacer?

The egg replacer helps bind the dough, but you can try using just vegan sour cream and coconut cream with flour. The dough may be less elastic but can still work with careful handling.

What’s the best way to reheat leftovers?

Reheat pierogi gently in a skillet with a little oil or water until warmed through, or microwave them covered to keep them moist. Avoid overcooking to maintain their texture.