Creamy Potato Pierogi

ma-k / Getty Images
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: Serves 4

This dairy-free rendition of the classic Polish dumpling is creamy and delicious with a lighter dough and filling than traditional versions. While traditional pierogi are served in butter, this creamy pepper sauce adds a delicious texture and flavor without the saturated fats and cholesterol of most pierogi recipes. These savory dumplings are easy to make in advance and can be frozen and boiled at a later time for a quick weeknight meal.​

What You'll Need

  • 2 cups white all-purpose flour
  • 1 1/2 teaspoons salt (or to taste)
  • 1 cup plus 1/3 cup unsweetened dairy-free soy yogurt (divided)
  • 3 tablespoons soy milk
  • 1 large egg, lightly beaten
  • 4 large Yukon Potatoes, chopped
  • 1 tablespoon olive oil
  • 2/3 cup sliced onions
  • 2 cloves garlic, finely chopped
  • Pepper, to taste
  • For the Sauce:
  • 1/4 cup olive oil
  • 2 tablespoons white all-purpose flour
  • 2 cups soy milk
  • 1/4 cup scallions (chopped)
  • Salt and pepper, to taste

How to Make It

  1. Make the dough. In a medium-sized mixing bowl, combine the 2 cups flour and 1 ½ t. salt until combined. Make a well in the center of the mixture, adding the 1/3 cup soy yogurt, 2 T. soy milk, and the egg. With a wooden spoon, pull the flour from the edges of the bowl into the center until forming a soft dough.
  2. On a lightly floured countertop or work surface, turn the dough out and knead until elastic, about 5 minutes. Wrap in plastic wrap and allow to rest for at least 30 minutes.
  1. Make the filling. In a medium-sized stockpot or saucepan, boil enough water to cover the potatoes. Boil until tender, about 20 minutes. Drain in a colander and set aside.
  2. Meanwhile, heat the 1 T. olive oil in a heavy-bottomed skillet over medium heat, adding the onions and garlic once hot. Stirring occasionally, saute until the onions are translucent and fragrant, about 7 to 10 minutes. Remove from heat and set aside.
  3. Place the potatoes, onion and garlic mixture and 1 cup soy yogurt in a food processor, pulsing several times so that the mixture is creamy but not pureed. Salt and pepper to taste.
  4. Make the pierogi. Boil several cups of salted water. On a lightly floured surface, divide the dough into four sections and working with one section at a time, roll out the dough until very thin, about 1/8" thick or thinner.
  5. Using a round pastry cutter, sharp lid or just a sharp knife, cut out circles of the desired size from the dough. Place desired amount of filling on one half of the circle, brushing one edge with a small amount of water. Fold the circle in half, pinching to seal the pierogi. Repeat until all filling and dough is used, placing pierogi on a baking sheet or plate and covering until ready to boil.
  6. Add several pierogi at a time to the boiling water, making sure that they do not touch one another. Cook for several minutes until they float to the surface. Remove with a slotted spoon to individual plates, keeping covered while making the sauce.
  7. Make the sauce. In a heavy-bottomed skillet over medium-low heat, heat the ¼ cup olive oil and the 2 T. flour, whisking constantly with a wire whisk to keep the flour from burning. When the flour begins to smell toasty, after about 1-2 minutes, add the remaining 2 cups soymilk and chopped scallions, stirring constantly. Cook until desired consistency, add the salt and generously pepper to taste.
  1. Pour sauce over pierogi and serve hot.