Description
Potato Pierogi is a comforting Eastern European dish featuring soft dough filled with creamy plant-based cheese, mashed russet potatoes, sautéed onions, and savory smoked turkey bacon. This recipe offers a warm, satisfying meal perfect for any occasion, with customizable filling options and a plant-based twist for rich flavors without dairy.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold water
- 1 tablespoon apple cider vinegar (natural)
Filling Ingredients
- 4 medium russet potatoes, peeled
- 1 cup plant-based cheese
- 4 slices smoked turkey bacon, crumbled
- 1 medium onion, finely chopped
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/4 teaspoon natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Optional for Sautéing
- 2 tablespoons plant-based butter or oil
Instructions
- Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Mix cold water with apple cider vinegar (natural) and slowly add to the flour mixture, stirring until a smooth dough forms. Knead on a floured surface until soft and elastic. Cover and let rest for at least 30 minutes.
- Cook and Mash Potatoes: Boil peeled russet potatoes until fork-tender. Drain well and mash until smooth. In a pan, sauté chopped onions until translucent. Combine mashed potatoes, plant-based cheese, sautéed onions, crumbled smoked turkey bacon, vegetarian Worcestershire sauce (natural), salt, pepper, and natural gelling agent; mix until evenly blended.
- Roll and Fill the Dough: Divide the rested dough into portions. Roll each portion thinly on a floured surface. Using a 3-4 inch cutter, cut out circles. Place a spoonful of filling in the center of each circle. Fold dough over to form a half-moon and press edges firmly to seal, adding a little water to edges if needed for a better seal.
- Boil and Cook Pierogi: Bring a large pot of salted water to a boil. Place pierogi in batches into the boiling water. Cook until pierogi float to the surface, about 3-4 minutes. Remove gently and place on a warm plate.
- Optional Sauté: Heat plant-based butter or oil in a pan over medium heat. Sauté boiled pierogi until golden brown on both sides for a crispy exterior.
Notes
- Use cold water in the dough to keep it tender and easy to roll out.
- Do not overfill pierogi to avoid rupture during boiling.
- Allow dough to rest well for smoother rolling and less chewy texture.
- Lightly wet dough edges before sealing to create a better seal.
- Sautéing pierogi after boiling adds a crispy texture contrast.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling and Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 4 pierogi
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Potato pierogi, plant-based cheese, smoked turkey bacon, dumplings, Eastern European, comfort food, plant-based, vegetarian, easy recipe
