This is a simple recipe for vegan pierogi (stuffed Polish pasta dumplings/ vegan ravioli) with tasty mushroom potato filling – It’s incredibly delicious, healthy, easy to make, and original from grandma’s kitchen!
Vegan Pierogi with Mushroom Filling
Do you know the feeling, when a certain dish or just the smell of a certain dish reminds you back to your childhood in just a few seconds? That’s how I feel about this dish: Vegan Pierogi!
Since I always share my recipes with a great passion, I wanted to share this delicious recipe for vegan pierogi with you, which I eat and love since my childhood!
What is Pierogi?
Vegan Pierogi are stuffed pasta dumplings (vegan ravioli), which my Polish grandma used to cook very often and which I have always loved. At grandma’s kitchen, it always tastes the best, right? That’s why I made it to my mission to create one of our family’s favorite dishes in a vegan, healthy, and delicious version!
How to serve Pierogi?
The dough of this vegan pierogi is just made of pasta dough, similar to my recipe for vegan ravioli hearts and the filling can basically be varied to your wish. You can serve them as a starter to a salad or as a main dish as you’d serve traditional ravioli, gnocchi, or dumplings. I also like to enjoy them in combination with my garlic-basil-parsley pesto. However, you can also fill these vegan pierogi with any fillings you like. You can add different vegetables, or vegan cream cheese, or pesto. Just get creative because, you know, it’s all about mix and match, right?
Anyway, once you’ve tried these vegan ravioli, you’ll definitely know why I love them so much!
This Vegan Pierogi Recipe is:
- Crispy from the outside
- Soft from the inside
- Filled with healthy veggies
- Can be fried or served cooked
- Perfect to make ahead and freeze
- One of the best Polish foods!
If you try this vegan pierogi recipe, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Happy cooking!
Vegan Pierogi with Mushroom FillingAuthor:
For the dough:
- 2 ½ cups (300 g) all-purpose or spelt flour
- 150 ml warm water
- 2 tbsp (50 g) soy yogurt unsweetened
- 1 tsp olive oil
- 1 pinch of salt
For the filling:
- 10.5 oz (300 g) potatoes or sauerkraut
- 5.3 oz (150 g) mushrooms
- 1 onion
- 5.3 oz (150 g) soy quark or vegan cream cheese
- salt and pepper to taste
- fresh herbs (e.g. parsley) optional to taste
- neutral oil or vegan butter for frying
To serve (optional):
- *Note: Please watch the recipe video for visual instruction!
- Whisk together flour and salt in a bowl, then form a mold in the middle.
- Mix water, soy yogurt, and olive oil in another bowl to combine. Then pour it into the mold of the flour and stir with a fork until it comes together.
- Then transfer the mixture to a floured work surface and knead with your hands until a smooth, elastic dough is formed. (If the dough is too dry, add a little bit more water or soy yogurt. If it's too soft, add a bit more flour.)
- Then form the dough to a ball, wrap it tightly in cling film, and leave to rest in the fridge for about ½ hour.
- In the meantime, cook the potatoes until soft for the filling. Then drain thoroughly and peel the potatoes. (Alternatively, you can also make the filling with sauerkraut).
- Peel and dice the onion. Clean and chop the mushrooms.
- Heat some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Set aside and allow to cool slightly, then add them to a blender along with the potatoes and soy quark and blend into smooth purée. (Optionally, use a stick blender or just a simple potato masher, if you prefer a chunky texture). Season with salt, pepper, and herbs to taste.
- Remove the pasta dough from the fridge and roll it out thinly on a floured work surface, using a rolling pin.
- Cut out circles with a round pasta or cookie cutter.
- Work with one dough circle at a time. Brush one circle with a little bit of water. Then add the filling with a teaspoon in walnut-size in the middle of the circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.
- Continue this process with remaining dough and filling.
- Once all pierogi are prepared, bring a large pot of salted water to a boil. Reduce the heat and carefully add the pierogi. Simmer for about 4-6 minutes over low heat, or until they float to the surface.
- Remove the pierogi with a slotted spoon or skimmer and drain well.
- Heat some oil or vegan butter in a pan and sauté the pierogi until crispy from each side. (You can also add some onions or garlic, and sauté everything together if you like).
- Serve them with pesto, spinach, and fresh parsley or just as they are.
- For a gluten-free option, head over my recipe for vegetable dumplings (vegan gyoza) - There you'll find a gluten-free dough version in the recipe card (see notes).
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THIS PICTURE, IF YOU LIKE!
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