✨ AI Recipe
Vegan Pierogi
Peanut-Free
Sesame-Free
Coconut-Free
Corn-Free
Soy-Free
High Fat
Nut-Free
High Sodium
High Calorie
High Fiber
High Protein
Iron Rich
Vitamin C Rich
Lunch
Dinner
Traditional Polish Ruskie-style pierogi made with a simple egg-free dough and filled with creamy mashed potato and sweet caramelised onions. Pan-fried until golden and served with extra caramelised onions for an authentic, comforting dish.
Ingredients
Servings:
Scale:
Instructions
-
Peel and chop the potatoes into even chunks. Place in a pot of cold salted water and bring to a boil. Cook for 15–18 minutes until completely tender when pierced with a fork. Drain thoroughly and set aside to steam-dry for 2 minutes.
-
While the potatoes cook, peel and thinly slice all 3 onions. Heat 3 tablespoons of olive oil in a large frying pan over medium-low heat. Add the onions with a pinch of salt and cook slowly, stirring every few minutes, for 25–30 minutes until deeply golden, sweet and caramelised. Remove from heat and divide the caramelised onions in half — one half goes into the filling, the other half is reserved for serving.
-
Mash the drained potatoes until completely smooth with no lumps. Stir in half of the caramelised onions, black pepper and salt to taste. Mix well and allow the filling to cool to room temperature before assembling.
-
Make the dough: combine 2 cups of all-purpose flour and 0.5 teaspoon of salt in a large mixing bowl. Add 1 tablespoon of olive oil and pour in the warm water gradually, mixing with a fork as you go. Once a shaggy dough forms, turn it out onto a lightly floured surface and knead for 5–7 minutes until smooth, soft and elastic. The dough should not stick to your hands — add a little extra flour if needed. Wrap in cling film or cover with a damp cloth and rest for 20 minutes.
-
On a lightly floured surface, roll the rested dough out to about 2–3mm thickness. Use a round cutter or the rim of a glass (approximately 8–9cm diameter) to cut out circles. Re-roll scraps and cut more circles until all the dough is used — you should get approximately 16–20 circles.
-
Place a heaped teaspoon of potato filling in the centre of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers, then crimp by pinching and folding the sealed edge to create a decorative border and ensure a tight seal. Place finished pierogi on a lightly floured tray.
-
Bring a large pot of salted water to a rolling boil. Cook the pierogi in batches of 6–8 — do not overcrowd. They are ready about 2–3 minutes after they float to the surface. Remove with a slotted spoon and place on a lightly oiled plate.
-
Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Add the boiled pierogi in a single layer and pan-fry for 2–3 minutes per side until each side is golden and lightly crisped. Work in batches if needed.
-
Serve the pan-fried pierogi immediately, topped with the reserved caramelised onions and a generous scattering of freshly chopped chives.
Chef's Notes
The dough can be made up to 24 hours ahead and stored wrapped tightly in the fridge — bring it back to room temperature before rolling. Leftover boiled (but not yet pan-fried) pierogi can be refrigerated for up to 3 days or frozen in a single layer for up to 2 months. Pan-fry straight from frozen with a splash of water and a lid on first, then uncover to crisp.
Tips & Tricks
- Rest the dough for at least 20 minutes — this relaxes the gluten and makes rolling much easier without it springing back.
- Make sure the potato filling is fully cooled before filling the pierogi — warm filling makes the dough soggy and harder to seal.
- Press the edges firmly and crimp well — any air pockets or weak seals will cause the pierogi to burst during boiling.
- Do not overcrowd the pot when boiling — cook in small batches so the water returns to a boil quickly.
- Use a wide, heavy-bottomed pan for frying to get even golden colour on every pierogi.
Variations
- Add a teaspoon of smoked paprika or garlic powder to the potato filling for extra depth of flavour.
- Stir a tablespoon of nutritional yeast into the filling for a subtle cheesy, savoury note in place of traditional twaróg cheese.
- For a gluten-free version, substitute a 1: 1 gluten-free all-purpose flour blend — the dough will be slightly more delicate to handle.
- Serve with a dollop of cashew sour cream or plain coconut yoghurt for a creamy accompaniment.
- For a festive twist, add a small handful of sautéed wild mushrooms to the potato filling.
Nutrition Highlights (per serving)
916kcalCalories
138.8gCarbs
22.1gProtein
30.3gFat
12.8gFiber
Protein 10% Carbs 61% Fat 29%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 1,832.89 kcal | 916.45 kcal/serving | 46% |
| Energy | 3,931.11 kJ | 1,965.56 kJ/serving | — |
| Water | 930.46 g | 465.23 g/serving | — |
| Protein | 44.18 g | 22.09 g/serving | 44% |
| Total Fat | 60.65 g | 30.33 g/serving | 39% |
| Carbohydrates | 277.58 g | 138.79 g/serving | 50% |
| Fiber | 25.68 g | 12.84 g/serving | 46% |
| Ash | 16.15 g | 8.08 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 298.88 mg | 149.44 mg/serving | 11% |
| Iron | 18.42 mg | 9.21 mg/serving | 51% |
| Magnesium | 215.91 mg | 107.96 mg/serving | 26% |
| Phosphorus | 561.44 mg | 280.72 mg/serving | 22% |
| Potassium | 2,872.79 mg | 1,436.40 mg/serving | 31% |
| Sodium | 2,394.78 mg | 1,197.39 mg/serving | 52% |
| Zinc | 4.30 mg | 2.15 mg/serving | 20% |
| Copper | 2.52 mg | 1.26 mg/serving | 140% |
| Manganese | 4.77 mg | 2.39 mg/serving | 104% |
| Selenium | 28.43 µg | 14.22 µg/serving | 26% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Vitamin C | 88.09 mg | 44.05 mg/serving | 49% |
| Thiamin B1 | 0.61 mg | 0.31 mg/serving | 26% |
| Riboflavin B2 | 0.52 mg | 0.26 mg/serving | 20% |
| Niacin B3 | 8.49 mg | 4.25 mg/serving | 27% |
| Pantothenic Acid B5 | 1.95 mg | 0.98 mg/serving | 20% |
| Vitamin B6 | 1.76 mg | 0.88 mg/serving | 52% |
| Folate Total | 200.77 µg | 100.39 µg/serving | — |
| Folate Food | 168.47 µg | 84.24 µg/serving | — |
| Folate DFE | 168.47 µg | 84.24 µg/serving | 21% |
| Choline | 28.04 mg | 14.02 mg/serving | 3% |
| Vitamin A RAE | 13.35 µg | 6.68 µg/serving | 1% |
| Vitamin A | 275.65 IU | 137.83 IU/serving | — |
| Vitamin E | 8.15 mg | 4.08 mg/serving | 27% |
| Vitamin K | 49.93 µg | 24.97 µg/serving | 21% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Beta-Carotene | 164.32 µg | 82.16 µg/serving | — |
| Alpha-Carotene | 0.12 µg | 0.06 µg/serving | — |
| Beta-Cryptoxanthin | 0.25 µg | 0.13 µg/serving | — |
| Lycopene | 0.20 µg | 0.10 µg/serving | — |
| Lutein + Zeaxanthin | 41.92 µg | 20.96 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 8.07 g | 4.04 g/serving | 20% |
| SFA 12:0 Lauric | 0.01 g | 0.01 g/serving | — |
| SFA 14:0 Myristic | 0.02 g | 0.01 g/serving | — |
| SFA 16:0 Palmitic | 6.56 g | 3.28 g/serving | — |
| SFA 18:0 Stearic | 1.13 g | 0.57 g/serving | — |
| Total MUFA | 40.96 g | 20.48 g/serving | — |
| MUFA 16:1 | 0.71 g | 0.36 g/serving | — |
| MUFA 18:1 Oleic | 40.01 g | 20.01 g/serving | — |
| MUFA 20:1 | 0.17 g | 0.09 g/serving | — |
| Total PUFA | 6.19 g | 3.10 g/serving | — |
| PUFA 18:2 Linoleic | 5.69 g | 2.85 g/serving | — |
| PUFA 18:3 ALA | 0.49 g | 0.25 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.07 g | 0.04 g/serving | — |
| Threonine | 0.10 g | 0.05 g/serving | — |
| Isoleucine | 0.08 g | 0.04 g/serving | — |
| Leucine | 0.13 g | 0.07 g/serving | — |
| Lysine | 0.19 g | 0.10 g/serving | — |
| Methionine | 0.01 g | 0.01 g/serving | — |
| Cystine | 0.02 g | 0.01 g/serving | — |
| Phenylalanine | 0.12 g | 0.06 g/serving | — |
| Tyrosine | 0.07 g | 0.04 g/serving | — |
| Valine | 0.11 g | 0.06 g/serving | — |
| Arginine | 0.49 g | 0.25 g/serving | — |
| Histidine | 0.07 g | 0.04 g/serving | — |
| Alanine | 0.11 g | 0.06 g/serving | — |
| Aspartic Acid | 0.44 g | 0.22 g/serving | — |
| Glutamic Acid | 1.22 g | 0.61 g/serving | — |
| Glycine | 0.13 g | 0.07 g/serving | — |
| Proline | 0.08 g | 0.04 g/serving | — |
| Serine | 0.11 g | 0.06 g/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Choline | 27.45 mg | 13.73 mg/serving | — |
| Free Choline | 19.80 mg | 9.90 mg/serving | — |
| Phosphocholine | 3.15 mg | 1.58 mg/serving | — |
| Phosphatidylcholine | 2.25 mg | 1.13 mg/serving | — |
| Glycerophosphocholine | 2.70 mg | 1.35 mg/serving | — |
| Betaine | 0.45 mg | 0.23 mg/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Vegan Pierogi
Ingredients
Instructions
- Peel and chop the potatoes into even chunks. Place in a pot of cold salted water and bring to a boil. Cook for 15–18 minutes until completely tender when pierced with a fork. Drain thoroughly and set aside to steam-dry for 2 minutes.
- While the potatoes cook, peel and thinly slice all 3 onions. Heat 3 tablespoons of olive oil in a large frying pan over medium-low heat. Add the onions with a pinch of salt and cook slowly, stirring every few minutes, for 25–30 minutes until deeply golden, sweet and caramelised. Remove from heat and divide the caramelised onions in half — one half goes into the filling, the other half is reserved for serving.
- Mash the drained potatoes until completely smooth with no lumps. Stir in half of the caramelised onions, black pepper and salt to taste. Mix well and allow the filling to cool to room temperature before assembling.
- Make the dough: combine 2 cups of all-purpose flour and 0.5 teaspoon of salt in a large mixing bowl. Add 1 tablespoon of olive oil and pour in the warm water gradually, mixing with a fork as you go. Once a shaggy dough forms, turn it out onto a lightly floured surface and knead for 5–7 minutes until smooth, soft and elastic. The dough should not stick to your hands — add a little extra flour if needed. Wrap in cling film or cover with a damp cloth and rest for 20 minutes.
- On a lightly floured surface, roll the rested dough out to about 2–3mm thickness. Use a round cutter or the rim of a glass (approximately 8–9cm diameter) to cut out circles. Re-roll scraps and cut more circles until all the dough is used — you should get approximately 16–20 circles.
- Place a heaped teaspoon of potato filling in the centre of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers, then crimp by pinching and folding the sealed edge to create a decorative border and ensure a tight seal. Place finished pierogi on a lightly floured tray.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi in batches of 6–8 — do not overcrowd. They are ready about 2–3 minutes after they float to the surface. Remove with a slotted spoon and place on a lightly oiled plate.
- Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Add the boiled pierogi in a single layer and pan-fry for 2–3 minutes per side until each side is golden and lightly crisped. Work in batches if needed.
- Serve the pan-fried pierogi immediately, topped with the reserved caramelised onions and a generous scattering of freshly chopped chives.
Chef's Notes
The dough can be made up to 24 hours ahead and stored wrapped tightly in the fridge — bring it back to room temperature before rolling. Leftover boiled (but not yet pan-fried) pierogi can be refrigerated for up to 3 days or frozen in a single layer for up to 2 months. Pan-fry straight from frozen with a splash of water and a lid on first, then uncover to crisp.
Tips & Tricks
- 💡 Rest the dough for at least 20 minutes — this relaxes the gluten and makes rolling much easier without it springing back.
- 💡 Make sure the potato filling is fully cooled before filling the pierogi — warm filling makes the dough soggy and harder to seal.
- 💡 Press the edges firmly and crimp well — any air pockets or weak seals will cause the pierogi to burst during boiling.
- 💡 Do not overcrowd the pot when boiling — cook in small batches so the water returns to a boil quickly.
- 💡 Use a wide, heavy-bottomed pan for frying to get even golden colour on every pierogi.
Variations
- Add a teaspoon of smoked paprika or garlic powder to the potato filling for extra depth of flavour.
- Stir a tablespoon of nutritional yeast into the filling for a subtle cheesy, savoury note in place of traditional twaróg cheese.
- For a gluten-free version, substitute a 1: 1 gluten-free all-purpose flour blend — the dough will be slightly more delicate to handle.
- Serve with a dollop of cashew sour cream or plain coconut yoghurt for a creamy accompaniment.
- For a festive twist, add a small handful of sautéed wild mushrooms to the potato filling.