My recipe for vegan pierogi, the famous polish and russian dumplings. With homemade, all-plant-based pierogi dough and three savory, aromatic, and delicious fillings!
First, a hearty sautéed mushroom and mince filling made with vegan soy mince.
Second, I make the Polish classic among pierogi fillings: a quark and potato filling. Of course, this one is also vegan.
And third, there’s a rich sauerkraut and mushroom filling, bursting with flavor and umami.
Vegan pierogi – homemade filled in three traditional ways
Pierogi – vegan – filled with mushrooms and minced meat
A classic pierogi stuffing is a hearty, sautéed mushroom and minced meat filling. Of course, in my recipe, this is vegan, made with soy mince.
Pierogi – vegan – filled with quark and potato
Next, I’m making the Polish classic among pierogi fillings: a quark and potato filling. As always, my recipe is veganized.
Tip: I cannot get quark or skyr in my part of the world – here is an easy substitue
If you are not able to purchase vegan quark or skyr where you live, just purchase vegan yogurt instead. Put the yogurt in a sieve with a cheese cloth or kitchen towel and let it strain for 3-4 hours. It is going to get thicker and it will be just like quark.
Pierogi – vegan filled with sauerkraut and mushrooms
And third, I prepare a full-bodied sauerkraut and mushroom filling, rich in flavor and umami.
How to present vegan pierogi in a delicious way: what goes well with pierogi?
Pierogi can be enjoyed as a main course or as a side dish. Here are some ideas on how to serve them:
Pierogi with fried vegan bacon
I love eating pierogi very simply. For example, just with some fried strips and cubes of my homemade vegan smoked bacon and a few caramelized onions. I simply use this as a topping for my pierogi.
Pierogi as a side dish to braised cabbage with meatballs
I also love pierogi as a side dish to my vegan braised cabbage with meatballs. With my homemade pierogi, fried in vegan butter in a pan, I create a hearty winter meal using mostly seasonal and regional ingredients. A dollop of homemade vegan sour cream and some fresh parsley on top, and the meal is perfect. Now that’s a truly royal feast!
What are pierogi?
Pierogi (also spelled pieroge) are filled dumplings. The version in my recipe is a bit similar to the southern German Maultasche, made with homemade pasta dough.
However, the preparation method and fillings vary regionally. Pierogi can also be made with yeast dough or puff pastry, and sometimes even sweet.
Piroggi are particularly common in Polish, Russian, and Finnish cuisine, but also in many other Eastern European regions.
Pierogi – delicious winter cuisine
Pierogi are becoming increasingly popular here in Germany, especially in winter. They can be easily made from seasonal, regional ingredients even during the colder months. This is not only delicious but also very climate-friendly, as regional ingredients have short transport routes.
More vegan winter recipes with seasonal ingredients
Do you love cooking seasonally with fresh, regional ingredients? Then try these vegan winter recipes from me (Sean Moxie). Right here on Daily Vegan.
- Wild garlic dumplings in a crispy coating – vegan
- Coleslaw – creamy, crunchy, vegan salad with red & white cabbage
- German pea stew, a hearty soup, ideal for the cold season
- Crispy Brussels Sprouts from the Oven with Balsamic Honey Glaze
- Beetroot salad with apple, made from regional produce
- Beetroot hummus – simple, delicious and pink!
- Apple rose tart with shortcrust pastry and marzipan custard filling
- Pulled Oyster Mushroom Sandwich
- Königsberger Klopse – a traditional German dish
Please show me your vegan pierogi too!
Please follow me on Instagram or Facebook. And I’d be delighted if you made my yummy vegan pierogi and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Pictures of the preparation of the vegan pierogi
Here I’ll show you step-by-step with photos how I prepare my vegan pierogi with three fillings. Then we’ll move directly to the recipe.
The vegan pierogi fillings
While the pierogi dough is in the refrigerator, I prepare the vegan pierogi fillings, then they can cool down while I continue processing the dough.
Make, fill, and shape vegan pierogi dough
Knead the dough according to the recipe, let it rest in the refrigerator and then roll it out thinly.
Vegan pierogi with 3 fillings – easy to make yourself
Course: Main, SnacksCuisine: Eastern European, SeasonalDifficulty: Medium4
Portionen20
minutes20
minutes2
hours2
hours40
minutesVegan pierogi. With homemade pierogi dough and three savory fillings! Mushroom and minced meat, quark and potato, and sauerkraut and mushroom filling.
Ingredients for approximately 20 vegan pierogi
- Vegan pierogi dough:
400 g flour
2 tsp salt
50 ml oil
100 ml soy milk
2 heaped tbsp chickpea flour, mixed with 6 tbsp water
Cold water
Flour for the work surface
- Vegan mushroom and mince filling (for approx. 20 pieces):
50 g fine soy granules (TVP)
1 tbsp soy sauce
100 g mushrooms, cleaned and finely diced
1 onion, finely diced
2 garlic cloves, pressed
2 tbsp chickpea flour, mixed with 6 tbsp water
1 pinch allspice
1 pinch caraway seeds
Salt
Pepper
Oil
- Vegan potato and quark filling (for approx. 20 pieces):
3 medium-sized floury potatoes
200 g vegan quark or skyr (if you cannot get those in your area, read tip above)
1 finely diced onion
Salt
Pepper
Sweet paprika powder
A little oil
- Vegan sauerkraut and mushroom filling (makes about 20):
150 g sauerkraut, ready to serve
100 g mushrooms, cleaned and finely diced
1 onion, finely diced
Salt
Pepper
Oil
- Kitchen utensils:
Chef’s knife
Kitchen scale
Measuring cup
Frying pan
Rolling pin
Bowls
Cling film
Large saucepan
Round cookie cutter (8 cm diameter), or alternatively, use the rim of a glass.
Zubereitung
- Vegan pierogi dough:
- First, whisk together the salt, oil, soy milk, and prepared chickpea flour in a large bowl.
- Then, knead in the flour. Knead for a long time and thoroughly.
- Gradually knead in cold water, one tablespoon at a time. The dough should be firm and pliable, and not sticky. If the dough becomes too sticky, work in a little more flour.
- Wrap the finished dough in plastic wrap and let it rest in the refrigerator for 2 hours.
- While the dough is chilling, you can prepare your chosen pierogi filling.
- 3 fillings for vegan pierogi
- Vegan mushroom and mince filling:
- Heat a little oil in a pan.
- Then fry the dry soy granules (TVP) in it over high heat.
- Fry until the soy mince is lightly browned. Then add the onion, mushrooms, and garlic to the pan.
- Continue frying until the mushrooms no longer release their juices and everything is cooked through.
- Add allspice, caraway seeds, and the prepared chickpea flour to the pan.
- Continue frying for a few more minutes, stirring occasionally.
- Season with salt and pepper.
- Vegan potato and quark filling:
- First, boil the potatoes until tender.
- Then let them cool.
- Heat a little oil in a pan and sauté the diced onions.
- As soon as the onions are translucent and lightly browned, remove them from the heat and let them cool.
- Peel the potatoes.
- Then mash them in a bowl and mix with the vegan quark and the sautéed onions.
- Season with salt, pepper, and paprika.
- Vegan sauerkraut and mushroom filling:
- Heat a little oil in a pan.
- Sauté the diced onion and mushrooms until the onions are translucent to browned.
- Then stir in the sauerkraut and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Shaping and cooking the pierogi:
- Bring a large pot of salted water to a boil.
- Dust a work surface with flour and roll out the plant-based pierogi dough to a thickness of about 2-3 mm.
- Cut out circles from the dough using a glass or cookie cutter. These dough circles should have a diameter of approximately 8 centimeters.
- After cutting out the circles, knead the remaining dough again, roll it out once more, and cut out new circles. The dough is enough for about 20 pierogi.
- Place a small amount of filling in the center of each dough circle, then fold it over and press the edges firmly together. Seal the edges with the handle of a fork or a spoon. You can also refer to the photo tutorial for pierogi preparation.
- Finally, add the finished vegan pierogi to the boiling salted water. Don’t cook too many pierogi at once, so they don’t stick together.
- Simmer gently until the pierogi float to the surface. They are then cooked.
- My vegan pierogi taste excellent with homemade sour cream, braised cabbage, or simply with caramelized onions and fried smoked tofu or homemade fried vegan bacon.
Enjoy your meal!
Based on 18 Review(s)
