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What you need: 

3 medium potatoes, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon parsley flakes
1/2 teaspoon vegan margarine
1/4-1/2 cup nondairy milk
1/2 teaspoon salt and pepper
1 cup unbleached flour
1/4 cup water
1 teaspoon olive oil

What you do: 

1. Boil potatoes until tender. Drain. Saute onions in water until translucent. Whip potatoes with garlic, parsley, margarine, milk, salt, and pepper. Stir in onions. Set aside.
2. Prepare dough by combining flour, water, and olive oil. Knead until smooth, adding very small amounts (1/8 teaspoon) water, if necessary.
3. Cut off a strawberry-size piece of dough and roll it into a circle. The dough should be rolled quite thin; just thick enough that it doesn't tear too easily. The standard size of pierogies is about a 3" diameter, but I like to make an assortment of sizes.
4. Put 1 tablespoon or so of the potato mixture on the dough circle, fold one side over so it is a semi-circle, and seal shut. You may need some water if the dough has begun to dry out. After all the pierogies have been made, you can either freeze them, refrigerate them for a few days, or go ahead and cook them.
5. To cook, boil pierogies in water for a few minutes. They cook quickly. Heat 1 teaspoon olive oil in a frying pan. Brown pierogies on each side.
You can top pierogies in a variety of ways; tofu sour cream, tomato sauce, salsa, ketchup, etc. Of course, you can also eat them plain.

Preparation Time: 
1 hour
Cooking Time: 


My dough did not turn out at all, I ended up having to switch recipes :(


These were very time consuming and I admit I gave up after two hours and only having a handful of pierogis but the one's I did make were pretty good. My husband is from Poland and it was a huge compliment for him to like them and say they are almost as good as his mom's. :) If I ever stumble upon some tools to make the process easier, I would make these again!


Oh man, I just made these and they're pretty awesome.

I only made a couple of small modifications; instead of adding raw garlic to the mashed potato, I sliced the garlic and boiled it with the potatos so that they would cook together. I also added salt to the water I boiled the potatos in. I browned my onions, used freshly minced parsley, and added a teaspoon of nutritional yeast flakes for that little extra somethin' somethin'.

I got around 20 or 21 perogies out of this recipe, with maybe half a cup or so of filling leftover. After pan frying, I served them with tofutti sour supreme.

I can't wait to make these again sometime! I think they'd go lovely with cabbage rolls for a nice Slavic dinner.

oh - and the dough - I think you could use for other dumpling recipes, too. Asian dumplings, anyone?


These were a bit of a disaster.  This was my first time making pierogies and they would have been fine if not for the dough sticking - I was told by people who have made (non-vegan) pierogies before that you must boil them right after you make them, even if you are just going to freeze them.  I did not listen and just froze them immediately like the recipe said, and when I went to boil them, they were all stuck together and then just completely fell apart in the water.  They would then not fry in the pan and were just a mushy mess.

So, I don't know if anyone else attempted freezing them right away to cook them later, but these MUST be boiled before freezing.  Do not just freeze them like this recipes says.


stinkin great, and they freeze well too


Adistillio: How did you make those nice edges on your perogies? :)


This is a good recipe, thanks for sharing!

I made one adjustment, I seasoned the flour because I tested one pierogi and although it was good because of the potatoes it was lacking flavor in the dough. So, I seasoned the flour (garlic, parsley, salt, pepper) and made the rest of the batch. This recipe is a keeper though.


Yummy!  I think it would be good with sweet potatoes or curry and peas with the filling.  I made mine more universal with onions, parsley and garlic so it would go with many types of sauces.  I think my favorite was a peach salsa and veg. sour cream I used...  So GOOD!  yeah... tons of filling!  And it's really better if you pan fry them a smidge after you boil them. 


I never used to like perogies, but I think that was because we only had the frozen kind.  This was my first time making them.  sooooo good.  I split the recipe in half and used whole wheat flour for half and white for the rest.  I just used plain mashed potatoes with fried onions for half, and mashed  sweet potatoes for the rest.  I served with more fried onions and peppers.  The only thing it really could have used was a little salt, but that was my fault.


I added some finely chopped mushies, a dash of nutritional yeast, and fresh chopped parsley to the filling.  I put three batches worth in the freezer so now I definitely have a quick meal option.  "Three batches?!" - I would love to take credit and say I pressed each one individually by hand but unfortunately that would be a lie  >:D.  If you are a fan of pierogies or essentially any dumpling-esque creation I would highly recommend investing in a pierogie maker!  Hunky Bill makes a great one and you can essentially make 20 in one shot.



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