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Vegan Pierogi filled with potatoes, onion, and cumin

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.
Course Main Course
Cuisine polish, Vegan
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings 28 pierogi
Calories 48kcal
Author Bianca Haun | Elephantastic Vegan


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: 48kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 85mg | Potassium: 80mg | Vitamin A: 20IU | Vitamin C: 2.1mg | Calcium: 8mg | Iron: 1mg