Potato Pierogi with Caramelized Onions

Delicious and tender, these vegan pierogi are stuffed with fluffy and creamy mashed potatoes before being boiled, pan-fried and topped with sweet caramelized onions. All of the components are made from scratch to give you the perfect pierogi!

This recipe was inspired by winter weather and our constant craving for warm and comforting dishes that just hit the spot. We’ve probably all had some variation of these delicious little morsels that begin with an unleavened dough that is then stuffed with a filling, cooked, garnished, and devoured. Depending on their country or region of origin, they have different names and traditional fillings. The pierogi recipe that we are sharing today is our take on the classic potato and onion pierogi that originated in Eastern Europe. If you couldn’t tell by now, we are forever and always potato-obsessed, and these pierogi are one more proof of that claim. While they are a tad time-consuming, remember that everything is made from scratch so it is all worth the wait to indulge in these impressive pierogi!

The soft and tender dough comes together quickly and doesn’t require any special equipment other than a little bit of muscle. While it chills out on the counter, you can get started on the creamy mashed potato filling and caramelized onion topping. Trust us when we tell you that this potato filling is about to become your go-to mashed potato recipe because the final product is salty, tangy, and ultra-creamy. You may recognize the caramelized onions from our Spicy Pierogi Vegan Calzones, so it only made sense that we topped these pierogi with their golden-brown sweet goodness. We couldn’t settle for simply boiling the pierogi and calling it a day, so we’re pan-frying them in vegan butter and oil to create what we like to call “the perfect pierogi”.

It’s hard to imagine that you’ll have any leftovers, but the great thing about this recipe is that it freezes really well. You can freeze the uncooked pierogi on a baking sheet for a few hours and then transfer them to a freezer-safe container for up to four months before cooking. You can also freeze any uneaten cooked pierogi and they will reheat well in, you guessed it, more vegan butter and oil! If you like your food topping-heavy like us, pile on the caramelized onions and have fun with the extras. Try adding sauerkraut, vegan sour cream, and chives and thank us later when you dive in to devour a mountain of pierogi perfection!

Don’t forget to tag us in your creations – @smallkitchenbigplates 

Potato Pierogi with Caramelized Onions

  • Servings: 18-20 pierogi
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Delicious and tender, these vegan pierogi are stuffed with fluffy and creamy mashed potatoes before being boiled, pan-fried and topped with sweet caramelized onions. All of the components are made from scratch to give you the perfect pierogi!

Ingredients

    Pierogi Dough
  • 2.5 – 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1/4 cup + 1 teaspoon vegan butter, melted
    Potato Filling
  • 1 medium russet potato, cut into 1-inch cubes
  • 1/4 cup oat milk
  • 2 tablespoons vegan butter
  • 1 tablespoon vegan sour cream (optional)
  • 1 tablespoon nutritional yeast
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
    Additional Ingredients and Toppings
  • 2 tablespoons vegan butter, for frying
  • 2 tablespoons canola oil, for frying
  • Sauerkraut
  • Vegan sour cream
  • Chives

Instructions

1. Make the dough. Combine the flour and salt in a bowl and then add the warm water and 1/4 cup melted butter. Stir with a wooden spoon to form a dough and then transfer to a lightly floured surface. Knead for about 5 minutes until the dough is soft and smooth, adding a little more flour if it is sticky. Grease a bowl with the remaining 1 teaspoon vegan butter and place the dough in the bowl, cover with a damp cloth, and set aside for 60 minutes.
2. Meanwhile, bring a medium pot of salted water to a boil and add the chopped potatoes. Boil for 10-12 minutes, until fork tender. Drain and return the potatoes to the pot.
3. Mash the potatoes with a fork or potato masher and then add the oat milk, vegan butter, sour cream (if using), nutritional yeast, minced garlic, salt, and pepper, and mash and stir until you have a smooth and creamy mashed potato mixture. Set aside to cool.
4. Make the caramelized onions. Heat a pan over low-medium heat and melt the butter. Add in the thinly sliced onions and stir to coat them in butter. Perfectly caramelized onions take time, about 15-20 minutes, so be patient and stir every few minutes until they are very soft and cooked. Once they are nearly done, add the brown sugar and stir, let them cook for another 2-3 minutes, and set aside.
5. Bring a large pot of water to a boil while you prepare the pierogis.
6. Once the dough has rested, divide it in half and place one half on a lightly floured surface. Roll it thin to about 1/8 of an inch and use a 3” round cutter or rim of a glass to cut out circles of the dough. Place the circles on a baking sheet. Gently re-roll the remaining dough as needed until all of it is used up, and then repeat with the other half. You should get about 24 circles in total.
7. One by one, pick up each circle of dough and place 1 tablespoon of filling in the centre. Fold the dough in half over the filling and pinch the edges to seal the pierogi. You can apply a bit of water to the inside of the seal if you are having trouble getting them to stay sealed. Place back on the baking sheet.
8. By now, the pot of water should be boiling. Working in batches of about 6-8, boil the pierogis for 3-5 minutes, or until they float to the surface. Remove each pierogi with a slotted spoon, set on a tray or plate, and keep going until all of the pierogis are boiled.
9. Heat a large skillet or frying pan over medium heat. If you can fit all of the pierogis, heat 2 tablespoons of vegan butter and 2 tablespoons of oil and if you have to do it in 2 batches, heat 1 tablespoon of vegan butter and 1 tablespoon of oil at a time. Add the pierogis and fry for 2-3 minutes per side, until golden and crispy to your liking.
10. Serve hot with the caramelized onions on top. Additionally, serve with sauerkraut, vegan sour cream, and chives for the ultimate pierogi experience!

Notes

  1. Since we like to reduce our waste as much as possible, we leave the skin on our potatoes and we suggest you do too!
  2. As always, feel free to use any vegan milk in place of oat milk.

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