Vegan Pierogi with Mushroom Filling
Author: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!
Ingredients
For the dough:
- 2 ½ cups all-purpose or spelt flour
- 150 ml warm water
- 2 tbsp soy yogurt unsweetened
- 1 tsp olive oil
- 1 pinch of salt
For the filling:
- 10.5 oz potatoes or sauerkraut
- 5.3 oz mushrooms
- 1 onion
- 5.3 oz 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):
- pesto
- spinach
- parsley
Instructions
- *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.
- Enjoy!
Video
Notes
- 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).
Nutritions
Serving: 1Serving | Calories: 339kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Sodium: 7mg | Potassium: 311mg | Fiber: 3g | Sugar: 3g | Vitamin C: 4mg | Calcium: 39mg | Iron: 4mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!