Creamy Potato Pierogi

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 03/4/22
Pierogi
ma-k / Getty Images
Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
835 Calories
22g Fat
137g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 835
% Daily Value*
Total Fat 22g 29%
Saturated Fat 3g 16%
Cholesterol 47mg 16%
Sodium 1067mg 46%
Total Carbohydrate 137g 50%
Dietary Fiber 10g 37%
Total Sugars 19g
Protein 22g
Vitamin C 46mg 228%
Calcium 378mg 29%
Iron 8mg 44%
Potassium 1948mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.​

Ingredients

For the Pierogi:

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons salt, or to taste

  • 1 1/3 cups unsweetened dairy-free soy yogurt, divided

  • 3 tablespoons soy milk

  • 1 large egg, lightly beaten

  • 4 large Yukon Gold potatoes, chopped

  • 1 tablespoon olive oil

  • 2/3 cup sliced onions

  • 2 cloves garlic, finely chopped

  • Freshly ground black pepper, to taste

For the Sauce:

  • 1/4 cup olive oil

  • 2 tablespoons all-purpose flour

  • 2 cups soy milk

  • 1/4 cup chopped scallions

  • Salt, to taste 

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Make the dough. In a medium-sized mixing bowl, combine the 2 cups flour and 1 ½ teaspoons salt until combined. Make a well in the center of the mixture, adding the 1/3 cup soy yogurt, 2 tablespoons 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.

  3. 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.

  4. Meanwhile, heat the 1 tablespoon 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Make the sauce. In a heavy-bottomed skillet over medium-low heat, heat the ¼ cup olive oil and the 2 tablespoons flour, whisking constantly with a wire whisk to keep the flour from burning. When the flour begins to smell toasty, after about 1 to 2 minutes, add the remaining 2 cups soy milk and chopped scallions, stirring constantly. Cook until desired consistency, add the salt and generously pepper to taste.

  10. Pour sauce over pierogi and serve hot.