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Vegan Pierogi Dumplings


Pierogi typically contain eggs, and dairy in the form of cheese or butter, some even contain meat. The sweet potatoes add creaminess and sweetness similar to polish potato cheese pierogi.

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Makes 20 very large pierogi

Makes 20 very large pierogi
Makes 20 very large pierogi


  • Dough:
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 1/3 cup vegetable oil
  • 2 cups warm water
  • Filling:
  • 1 sweet potato, peeled and chopped
  • 3 boiling potatoes, peeled and chopped
  • 1/4 cup soy milk
  • Salt and pepper, to taste
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  • 1

    Bring a pot of salted water to a boil. Boil the potatoes until they easily break with a fork. Using a potato masher, mash together with soy milk, salt and pepper. Set aside.

  • 2

    In a very large bowl, mix together flour and salt. In a separate, smaller bowl, combine warm water and oil. Make a well in the dry ingredients, and pour in the wet. Using your hands, mix together until a large, soft ball forms.

  • 3

    On a floured surface, roll half the dough until it is as thick as pie crust. Cut in cereal bowl sized circles. The best thing to use for this is cereal bowls.

  • 4

    Place a large spoonful of the filling into the center of each circle. Seal by firmly pressing together the edges of the dough. Repeat with the other half.

  • 5

    Bring a large pot of salted water to a boil. Add as many of the pierogi as you can without over stuffing, make sure you can see each of them. Boil until they float, about 5 minutes. Remove from pot with a slotted spoon, set aside, and finish the rest.

  • 6

    Optional: heat vegan margarine or oil in a pan over medium heat. Fry pierogi on both sides until golden.

Recipe Notes

Edit note

Serve with vegan sour cream.

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