Vegan Pierogi – Polish Dumplings

Nutritional Information:

Per 100g

Calories 147, Fat 2.3g, Saturates 0.3g, Carbohydrates 26g, Sugars 1.2g, Protein 4.8g, Salt 0.20g


For the Filling:

For the Dough:

300g (3 cups)
235ml (1 cup)
hot water + a few tbsp extra
1 1/2 tbsp



Drain and press the tofu – set aside.


Heat up olive oil in a pan. Fry onion until soft.


Peel and boil the potatoes. Once boiled mash and leave to cool.


Mash the pressed tofu up with a fork, season with tamari and lemon juice.


In a mixing bowl, combine potatoes, tofu and sauteed onions. Season with salt and pepper. Set aside.


With a wooden spoon roughly combine flour and salt with 1 cup of hot water and 1½ tablespoon of oil in a large mixing bowl, combine the dough with your hands until you reach a stiff consistency (you may need to add more water). Knead it for a few minutes with your hands and then set aside for 30 minutes under a tea towel.


Roll out the dough with a rolling pin on a lightly floured surface (about 1-2 mm thin). With a glass, cut out circles in the dough. Add a heaped teaspoon of the potato mixture to the dough circles, fold the circle in half and press the edges together with your fingers to seal the dumplings.


Add dumplings to a boiling pan of water 10 at a time, cook dumplings for 3-4 minutes, remove from water and repeat until all dumplings are cooked.


Heat a little olive oil in a frying pan and place the cooled-down dumplings in the pan. Turn them after they’ve browned on one side.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased