I’ve wanted to make a version of a dish I ate a lot of growing up– perogies– for a while now. These Easy Cheesy Vegan Perogies need only 12 ingredients, and can be boiled, baked or fried.
Jump to RecipeHow do I make vegan perogies?
Many traditional perogie recipes use cheese, butter and egg, and are served with sour cream or bacon. These Easy Cheesy Vegan Perogies are simple and satisfying, but don’t use any animal products.
First you’ll make the dough. Then you’ll prepare the filling– while potatoes are a must, onions, other veggies, and a protein could also be added. the filling is folded into a cut circle from the dough, similar to a ravioli or dumpling.
Depending on your time or taste preferences, perogies can be cooked three different ways:
- Boiling perogies is the most basic method. Simply bring a pot to a boil, then place perogies in water for 3-4 minutes. Don’t crowd too many in or you won’t know when they’re ready. This recipe could also be frozen after step 7 and then you can have perogies quickly in the future!
- Baking perogies will require more oil and other liquid to glaze on top of the perogies. Bake at 375 °F for 15 minutes or until golden brown.
- Air or pan-frying perogies will give you a nice crunch on the outside while the inside remains soft. If using an air-fryer, set to the air-fryer setting at 350°F for 5 minutes, then flip over and fry for another 5.
What are perogies?
Perogies are a potato-filled dumpling common in Poland and surrounding Eastern European countries. They’re also a cultural staple where I grew up in Pittsburgh, PA. If you’ve ever had dinner in a church basement or have watched a Pirates baseball game, you know what I mean. There are festivals, shirts and even costumed races dedicated to perogies.
Details
6 (24 perogies)
1 hours
30 minutes
Print
Ingredients
3 cups flour
1/2 teaspoon salt
1/4 cup vegan butter
1 cup water
3 tablespoons cooking oil
1 large yellow onion, diced
3 medium russet potatoes, diced
2 tablespoons nutritional yeast
2 gloves of garlic
1/2 teaspoon salt
pepper to taste
1/4 cup plain non-dairy milk
Directions
- Make the dough by combining flour and salt in a mixing bowl. Add water and vegan butter, kneading for five minutes.
- Place dough ball in a bowl with oil coating the bottom. Cover and let it rest for 1 hour.
- After half an hour, cook your diced potatoes with preferred method. When they’re tender, mash them and add nutritional yeast, salt, pepper and non-dairy milk. If you want them to be extra creamy, add a half tablespoon of vegan butter. Set aside to cool.
- When dough is ready, roll on floured surface.
Cut circles using a pastry cutter or wide mason jar lid. - Next, scoop a heaping tablespoon of potato filling into the center of the dough circle.
- Tightly pinch the dough in half, sealing by folding over and pressing ends a second time. You can make mini-folds by twisting small pieces of the ends at an angle. This is how the ladies at my church made their perogies!
- Cook the perogies in your desired method: boiling, baking, air or pan frying.
- While perogies are cooking, heat pan on medium-high and sauté onions. Perogies can be served with onions, sauerkraut or plain.
Let me know if you plan on trying this recipe in the comments below! Easy Cheesy Vegan Perogies are delicious on their own or with a side like cabbage or seitan.