Potato-Onion Pierogi

Pierogi are traditional boiled dumplings that are popular in many Eastern European countries. The filling is almost always vegetarian (some versions include cheese) and often contains potatoes, onions and sometimes cabbage.

My vegan interpretation veers slightly off the traditional path. Most versions include egg in the filling and dough, along with butter. I chose a simple dough I like to use when making Asian-style dumplings. It’s simple to make, vegan and functions the same as traditional pierogi dough.

Enjoy my version boiled or boiled and lightly sautéed to create a noticeable similarity to Japanese-style gyoza.

Pierogies freeze well. Place uncooked

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Pierogi are traditional boiled dumplings that are popular in many Eastern European countries. The filling is almost always vegetarian (some versions include cheese) and often contains potatoes, onions and sometimes cabbage.

My vegan interpretation veers slightly off the traditional path. Most versions include egg in the filling and dough, along with butter. I chose a simple dough I like to use when making Asian-style dumplings. It’s simple to make, vegan and functions the same as traditional pierogi dough.

Enjoy my version boiled or boiled and lightly sautéed to create a noticeable similarity to Japanese-style gyoza.

Pierogies freeze well. Place uncooked pierogies on a lightly floured tray and freeze them. Transfer them to sealable freezer bags when they are completely frozen and store them for up to 6 months. Drop frozen pierogies into lightly boiling water – a perfect quick snack or meal.

Difficulty: simple- to moderate
Yield: about 24 large pierogies (dumplings)