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5.0 from 9 votes

Easy Vegan Pierogies (Fried Onion and Potato)

Soft, pillowy pierogies filled with potatoes, heavenly roasted garlic, and fried onions. Crispy on the outside, fluffy on the inside—a classic Polish comfort food done right!

Prep Time
18 mins
Cook Time
18 mins
Total Time
46 mins
Servings: 30 Pierogies
Calories: 95 kcal
Course: Side Dish
Cuisine: Israeli

Ingredients

Filling
  • 16 cloves garlic peeled
  • 1 tablespoon olive oil
  • 4 Russet potatoes medium size, 1.5 lbs., peeled
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 3 tablespoons unsweetened plant-based milk
  • 1 teaspoon salt or to taste
Dough
  • 3 cups all-purpose flour
  • ¼ cup vegan sour cream (store-bought, or homemade)
  • ¼ teaspoon ground black pepper
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • 1 cup water room temperature

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (175°C). Toss the peeled garlic with the tablespoon of olive oil in a small bowl, and then place them onto a parchment paper-lined baking tray. When the oven reaches 350°F, roast the garlic for 14 minutes until lightly golden. Remove from the oven and set aside to cool.
  2. Quarter the potatoes and place them in a pot along with 4 cups water. Bring the water to a boil, and allow the potatoes to cook for about 7-8 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander.
  3. Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, fry the onion in the oil, stirring regularly for about 7 minutes, until they are nicely browned. Turn off the heat.
  4. Add the potatoes, garlic, almond milk, and salt to the pan. Mash until smooth with a potato masher.
  5. Combine the flour, sour cream, pepper, oil, and salt in a mixer. Gradually add 1 cup water while the mixer is running at a low speed, until you have just formed a firm but not very sticky dough. Continue mixing at low speed for 2 more minutes to develop the gluten. Alternatively, you can mix the dough by hand, kneading for about 4 minutes.
  6. On a floured work surface, roll out the dough to about ⅛ inch thickness. Using a 2-inch-wide biscuit cutter or water glass, cut circles out of the dough. (You can re-roll the scrap dough to make more pierogies.)
  7. Place a heaping tablespoon of the filling in the center of each circle of dough. Gently wet the perimeter of each circle with a finger or a pastry brush dabbed in warm water.
  8. Fold the circles of dough in half over the filling to form half-moon shapes, being careful not to push the filling out into the edges of the pierogies, which makes their seal weak. Use a fork or firm pinch of the fingers to press the top and bottom edges together. As you work, transfer the sealed pierogies onto a lightly floured cutting board or baking sheet.
  9. You can steam or boil the pierogies if that’s your preference. Otherwise, to fry them, heat ¼ cup of olive oil in a large frying pan over medium-high heat. Once the oil is hot, fry the pierogies for 2 to 3 minutes per side until they are golden brown. Remove the cooked pierogies and pat dry of excess oil with a paper towel. Salt the pierogies to taste.

Notes

  • 📏 Dough-Bee Careful
  • 📏
  • Roll dough to ⅛ inch thick. Thick dough overpowers the filling, while thin dough risks tearing and leaking during cooking.
  • ⅛
  • 🔒 Seal Team Six
  • 🔒
  • Ensure edges are sealed tightly to prevent leaks. Lightly brush water if the dough feels dry and keep fillings clear of the seal to avoid bursting.
  • 🌊 Optional Pre-Blanch
  • 🌊
  • Blanch pierogi in boiling water briefly before frying. This ensures fully cooked dough and a crispy, golden exterior.
  • 🙅‍♀️Don’t Overcrowd
  • 🙅‍♀️
  • Fry in small batches to maintain even heat and achieve a golden crust. Overcrowding leads to greasy, torn pierogies and uneven cooking.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Sodium 129mg (5%) Potassium 148mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4IU (0%) Vitamin C 3mg (3%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30Pierogies

Amount Per Serving

Calories 95

% Daily Value*

Calories 95kcal 5%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Sodium 129mg 5%
Potassium 148mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4IU 0%
Vitamin C 3mg 3%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.