Description
These Vegan Pierogi with Potato and Leek combine a tender, flavorful dough with a creamy, savory filling of mashed potatoes and caramelized leeks. The dumplings are boiled to perfection, then lightly pan-fried with shallots for a delightful texture and taste. Perfect served with vegan sour cream or applesauce, these plant-based pierogi offer a delicious twist on a traditional Eastern European comfort food.
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 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, from the can)
For Serving and Cooking
- 1 cup diced shallot or onion (for sautéing)
- Extra vegan sour cream and/or applesauce (for serving)
- Chopped parsley (for garnish)
Instructions
- Make the dough: In a large bowl, combine the flour and 1 tsp sea salt. Make a well in the center. Add the prepared vegan egg replacer (2 tbsp powder mixed with 4 tbsp water, rested for 3 minutes), vegan sour cream, and coconut cream or vegan butter. Mix with a spoon, spatula, or hands until a sticky, rough dough ball forms. Adjust with extra flour or vegan sour cream/coconut cream if needed.
- Refrigerate the dough: Flatten the dough slightly, wrap tightly in plastic wrap or a clean kitchen towel, and chill in the refrigerator for at least 1 hour or up to 24 hours.
- Prepare the mashed potatoes: Dice potatoes and boil until fork-tender. Drain, reserving some starchy water. Mash the potatoes in a bowl, adding reserved water for creaminess as desired.
- Cook the leeks: While potatoes boil, dice the leek and sauté over medium-high heat with a little water or oil until caramelized, about 6-7 minutes.
- Make the filling: Stir the sautéed leeks into the mashed potatoes. Season with sea salt and nutritional yeast. Add coconut cream, vegan butter, non-dairy milk, or reserved starchy water to adjust creaminess.
- Set up workstation: Lightly flour your work surface. Have your dough, rolling pin, extra flour, bowl of filling, spoon, fork, and 2-3 inch diameter circle cutter ready.
- Boil water: Bring a large pot of salted water to a rolling boil if cooking pierogi immediately.
- Roll and cut dough: Roll out dough evenly to about ¼ inch thickness. Flour the surface or rolling pin as needed. Cut circles with your cutter.
- Fill pierogi: Place a small spoonful (about 1 tsp) of filling in the center of each dough circle.
- Shape pierogi: Fold the dough over the filling, pinch edges closed, and crimp with a fork to seal. Set aside on a floured surface. Re-roll scraps as needed to use all dough.
- Freeze option: Freeze uncooked pierogi on a tray until solid. Store in a container or bag for up to 3 months. Cook frozen pierogi by dropping directly into boiling salted water.
- Boil pierogi: Cook batches of 8-10 pierogi in boiling salted water for about 5 minutes until heated through. Drain well.
- Cook in skillet: Sauté diced shallots/onions in a non-stick skillet with a splash of water or oil until caramelized. Add boiled pierogi, cooking each side until lightly browned.
- Serve: Plate pierogi topped with caramelized shallots, fresh parsley, and a dollop of vegan sour cream or applesauce.
- Store leftovers: Refrigerate any cooked pierogi in an airtight container for up to 5 days. Freeze uncooked pierogi as described.
Notes
- Use unbleached all-purpose flour for best texture.
- Bob’s Red Mill Egg Replacer requires mixing with water and resting before use.
- The leek adds a mild onion flavor; you can substitute with onion or shallot if preferred.
- Adding starchy potato water to the filling creates a creamier texture.
- Rolling the dough evenly ensures uniform cooking and easy shaping.
- Sealing the edges well prevents pierogi from opening while boiling.
- You can freeze uncooked pierogi; cook from frozen without thawing.
- Finish pierogi in a skillet for added flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling with skillet finishing
- Cuisine: Eastern European
Keywords: Vegan pierogi, potato pierogi, vegan dumplings, plant-based pierogi, leek pierogi, Eastern European vegan recipe
