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Vegan Pierogi with Potatoes

These easy vegan Pierogi (Polish dumplings) are filled with potatoes, onion, and caraway seeds. They are flavorful & delicious and pan-fried until crispy.

Vegan Pierogi filled with potatoes, onion, and cumin

A couple of weeks ago, I was in Poland for the very first time (check out my Vegan in Warsaw guide!) and I had exactly one item on my travel specific bucket list: eat pierogi

What are Pierogi?

Pierogi are filled dumplings and can be found in many Central and Eastern European countries. Especially Poland is known for their pierogi. The dough is usually made from flour, eggs, and water but it’s super easy to veganize it by just using flour, salt, water, and oil. Pierogi can be filled with pretty much anything: potato, sauerkraut, spinach, even fruits like blueberries!

How to make Vegan Pierogi

The Ingredients

For the vegan pierogi dough you will need: 

  • flour
  • salt
  • olive oil
  • water

For the pierogi filling we’re using: 

  • potatoes
  • onions
  • caraway seeds
  • spices (salt & paprika powder)

The Basic Steps

vegan pierogi dough

Step 1: First, we’re making the pierogi dough because it will have to chill in the fridge. Combine the flour, salt, olive oil and water until it’s a smooth dough. Chill it for at least half an hour.

pierogi filling with potatoes, onions, and cumin

Step 2: For the filling, we’re using boiled potatoes, softened onions, caraway seeds, salt, and paprika powder.

folding vegan pierogi

Step 3: Roll out the pierogi dough and cut out circles. Add about 1 tsp of filling onto one half of the circle and fold over the other. Press together the dough along the edges.

cooking vegan pierogi

Step 4: Boil the pierogi until they float on top. Then drain them.

pan-frying vegan pierogi

Step 5: Pan-fry the pierogi until golden and crispy. 

Vegan Pierogi filled with potatoes, onion, and cumin

Serve them with caramelized onions and rocket salad!

Vegan Pierogi filled with potatoes, onion, and cumin

More recipes you’ll enjoy:

I hope you’ll enjoy vegan Polish dumplings as much as I do! 

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

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Cheers, Bianca

Vegan Pierogi filled with potatoes, onion, and cumin

Vegan Pierogi with potatoes

Bianca Haun | Elephantastic Vegan
These easy vegan Pierogi (polish dumplings) are filled with potatoes, onion, and caraway seeds. They are flavorful & delicious and pan-fried until crispy.
3.95 from 17 votes
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine polish, Vegan
Servings 28 pierogi
Calories 48 kcal


Pierogi Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1/2 cup water + more until a smooth dough forms

Pierogi Filling

  • 2 cups potatoes – cubed
  • 1 large white onion – diced
  • 2 teaspoons olive oil + more for pan-frying the pierogi
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1 teaspoon whole caraway seeds


  • For the pierogi dough, combine the flour and salt. Then add the olive oil and water and use a kitchen machine with a dough hook to make a smooth dough; or use a large spoon to combine, then use your hands to form a smooth dough. You might have to use a bit more water if it’s too crumbly, or a bit more flour if it’s too sticky. Dust the pierogi dough with flour, store it in an air-tight container and let it chill in the fridge for at least half an hour (you can also prepare it the day ahead and leave it in the fridge overnight). 
  • For the filling, boil the potatoes until soft. Cook the onion in a bit of oil until soft and translucent (set aside half of the onion mixture to add later on). In a large pan, add the olive oil, boiled potatoes, onion, and add the salt, paprika powder, and caraway seeds. Let it cook for about 5 minutes until toasty. Then mash with a potato masher or fork. Let the mixture cool off.
  • On a floured surface, roll out the pierogi dough until thin (but not see-through-thin). Cut out large circles and add about 1 tsp of filling onto one half of the circle. Fold over the other half, press the dough together along the filling. Repeat until you’ve used up all the dough. 
  • Bring a pot with water to a boil, and toss in the dumplings. Let them cook for about 5 minutes until they float on top. Drain. 
  • Heat up a large pan with olive oil, and pan-fry the drained dumplings until golden brown and crispy. Top them with the softened onion we’ve set aside earlier. For a nice green touch, also add rocket salad!


Calories: 48kcalCarbohydrates: 9gProtein: 1gSodium: 85mgPotassium: 80mgVitamin A: 20IUVitamin C: 2.1mgCalcium: 8mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Sunday 30th of May 2021

Hi, I would love to try this recipe, but I do have one question: When you mention cumin, don't you mean caraway seed instead? Or is this really the cumin you would put in Mexican food? Somehow I think that not too many Poles know of this spice, but maybe I'm wrong. Thank you for clarifying this for me!


Sunday 13th of June 2021

Woops! Thank you so much for letting me know. I wasn't aware that 'kümmel' translates to caraway seeds and not cumin. I changed it in the recipe.

Mary Kriletich

Saturday 22nd of February 2020

I tried this for my vegan son. Outstanding. I did change one thing, i used a 3 inch circle top and bottoms. They where much easier for me to handle. Who ever heard of a round pierogi? Well now i have. Wonderful recipe. Thank you


Friday 18th of September 2020

Hi! Can the dough keep in the fridge for a few days until ready to use again for pierogi? Thanks!


Wednesday 29th of January 2020

Is there a way to freeze these?


Friday 21st of August 2020

Perogie freezes well. I’d boil them (skip the frying step) then put them on a pan and into the freezer until solid, then you can bag them in freezer bags once individually frozen (don’t want them to stick together). When you’re ready to use them, boil them again from frozen until they float then do the frying.


Wednesday 24th of April 2019

I love pierogi and have missed them since being vegan. Made these for dinner tonight; added a little nutritional yeast, vegan margarine and almond milk to the potatoes and they came out wonderful. Served with vegan sour cream and fresh chives. Thank you for the recipe.


Thursday 25th of April 2019

awesome! so glad to hear that :) and I love the additions you made!


Sunday 21st of April 2019

Hello Bianca,

I want to try your recipe and just wondered what size circles you cut please?


Monday 22nd of April 2019

Hi! The circles are 7.5 cm (=3 inch)