Creamy Potato Pierogi

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  • 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.
Nutritional Guidelines (per serving)
Calories 663
Total Fat 32 g
Saturated Fat 7 g
Unsaturated Fat 19 g
Cholesterol 234 mg
Sodium 1,832 mg
Carbohydrates 74 g
Dietary Fiber 8 g
Protein 20 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)