These easy vegan Pierogi (Polish dumplings) are filled with potatoes, onion, and caraway seeds. They are flavorful & delicious and pan-fried until crispy.
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
For the vegan pierogi dough you will need:
- olive oil
For the pierogi filling we’re using:
- caraway seeds
- spices (salt & paprika powder)
The Basic Steps
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.
Step 2: For the filling, we’re using boiled potatoes, softened onions, caraway seeds, salt, and paprika powder.
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.
Step 4: Boil the pierogi until they float on top. Then drain them.
Step 5: Pan-fry the pierogi until golden and crispy.
Serve them with caramelized onions and rocket salad!
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.
Vegan Pierogi with potatoes
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1/2 cup water + more until a smooth dough forms
- 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!