Description
This easy Potato Pierogi recipe delivers comforting, soft dumplings filled with creamy mashed potatoes and sautéed onions, wrapped in tender dough. Perfect for beginners and customizable with plant-based options, these pierogi offer a warm, flavorful dish ideal for any occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar (natural)
- 3/4 cup water (adjust as needed)
Filling
- 4 medium russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 tablespoons plant-based butter
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
- Natural gelling agent (optional, a small amount)
Instructions
- Prepare the Potato Filling: Peel and boil the potatoes until tender, then mash until creamy. While boiling, sauté finely chopped onions in plant-based butter until soft and golden. Fold the sautéed onions, vegetarian Worcestershire sauce (natural), salt, and pepper into the mashed potatoes. Mix well and allow the filling to cool.
- Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Add apple cider vinegar (natural) and water gradually, stirring to form a soft dough. Knead on a floured surface for 5-7 minutes until smooth and elastic, suitable for rolling out.
- Roll and Cut the Dough: Roll the dough into a thin sheet approximately 1/8 inch thick. Using a round cutter or glass, cut out circles of about 3-4 inches in diameter to form the pierogi wrappers.
- Fill and Seal the Pierogi: Place a spoonful of cooled potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with a fork or pinch tightly by hand to ensure they stay closed during cooking.
- Cook the Pierogi: Bring a large pot of salted water to a rolling boil. Drop pierogi in batches and cook until they float plus 2-3 additional minutes. Remove with a slotted spoon and set aside. Optionally, pan-fry in plant-based butter until golden and crispy for extra flavor and texture.
Notes
- Use warm potatoes when mashing for a smoother filling.
- If dough is too sticky, dust with additional flour for easier handling.
- Ensure each pierogi is sealed well to prevent filling leakage during cooking.
- Cook pierogi in batches to avoid overcrowding and sticking.
- Pan-frying after boiling adds a delicious crispy exterior and richness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling and Pan-frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 4 pierogi
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Potato Pierogi, Dumplings, Eastern European, Comfort Food, Vegetarian, Plant-based
