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–+ servings
Vegan Pierogi

Vegan Pierogi

Pierogi are a beloved Eastern European dumpling, and this vegan version is every bit as comforting. A tender homemade dough wraps a savory tofu-and-soy filling, boiled then pan-fried until golden and topped with caramelized onions.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 6

Ingredients 

For the dough:

  • 2 ½ cups flour
  • 1 cup water warm
  • 1 tsp salt
  • 1 Tbsp olive oil

For the filling:


  • ½ cup textured soy protein granules
  • 1 cup tofu
  • 1 onion chopped
  • 1 Tbsp soy sauce
  • ¼ cup fresh dill chopped
  • salt to taste
  • pepper to taste
  • 2 Tbsp olive oil for frying

Topping:

  • 2 onions julienned, caramelized

Instructions

  • Combine the flour and salt. Add the water and olive oil.
  • Mix well until a dough forms. Set aside for 10-15 minutes.
  • Boil the textured soy protein, then drain it.
  • Add 1-2 Tbsp of olive oil to a pan and heat it up. Fry the chopped onion until translucent.
  • In the meantime, mash the tofu with a fork and add it to the pan.
  • Fry for 3 minutes, then add the boiled, drained textured soy protein granules. Season with salt and pepper. Fry for about 10 minutes.
  • Add the soy sauce and stir for another minute.
  • Transfer the filling into a bowl and stir in the chopped dill.
  • Let the filling cool down for about 15-20 minutes.
  • Roll out the dough to about 2 mm thick and cut out circles.
  • Add 1 tsp of filling to each circle, then fold in half and press the edges together with your fingers.
  • Form the rest of the pierogi and let them dry out for about an hour.
  • In a pot, bring water to a boil. Drop the pierogi in and boil for about 7 minutes, until they float and are nearly done.
  • Heat some oil in a pan. Transfer the pierogi and fry for 2 minutes on each side, until golden brown and slightly crispy.
  • Serve with the caramelized julienned onion.

Notes

Let the filling cool for 15-20 minutes before shaping — it makes the pierogi much easier to seal. Store cooked pierogi in an airtight container in the fridge for up to 3 days, or freeze uncooked pierogi on a tray before transferring to a bag for up to 2 months.