Vegan Pierogi with Mushroom Filling (polish pasta dumplings)

Hey my dears! ?
Do you bed this thought, when a predestinate provide or rightful the perceive of a destined activity reminds you sustain to your immaturity in retributory a few seconds?
That’s how I see about this containerful: Pierogi!
Since I always deal my recipes with a outstanding object, it was very central to me to get this yummy instruction with you, which I eat and eff since my embryotic childhood.
Pierogi are stuffed pasta pasta, which my Slavic grannie lyonnaise really oftentimes and which I ever precious. At grandma’s Internal, it ever tastes the first, ethical? That’s why I prefabricated it to my operation to make one of my contender dishes myself. Of class in a vegan, whole and tasteful variant.


For the dough:

  • 300 g light flour (I used spelt flour)
  • 150 ml of warm water
  • 50 g of soy yoghurt unsweetened
  • 1 tsp olive oil
  • 1 pinch of salt

For the filling:

  • 300 g potatoes or sauerkraut
  • 150 g mushrooms (type of your choice)
  • 1 onion
  • 150 g of soy quark or vegan ‘cream cheese‘
  • salt & pepper
  • herbs
  • oil or vegan butter for frying


  • pesto
  • spinach
  • parsley


  1. First, mix flour and salt in a bowl and form a hollow in the middle.
  2. Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
  3. Place the mixture on a floured surface and knead with wet hands to a smooth, elastic dough. (If the dough is too dry, add a little bit more water or soy yoghurt and if it should be too moist, add a bit more flour.)
  4. Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
  5. In the meantime, cook potatoes until soft for the filling. Then drain off the cooking water and peel the potatoes. (Optionally you can also make them with sauerkraut).
  6. Peel the onion and cut into small cubes.
  7. Clean and cut mushrooms, too.
  8. Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
  9. Then let the mushroom-onion mixture cool a little bit and purée with potatoes and soy quark in a blender. Season with salt, pepper and herbs to taste.
  10. Remove the pasta dough from the fridge and roll it out thinly with a rolling pin on a floured surface.
  11. Cut out circles with a pasta or cookie form.
  12. Then brush a circle with a little bit of water and spread the filling with a teaspoon in walnut size on the middle of the circle.
  13. Fold the filled circle and press the edges well.
  14. Once all the pierogi are prepared, bring a large pot of salted water to a boil and cook the pierogi for about 4-6 minutes on low heat.
  15. Then remove the pierogi with a skimmer and drain well.
  16. Finally, just heat some oil or vegan butter in a pan and roast the pierogi until crispy. If you like, you can also fry some more onions or garlic.
  17. Serve them with pesto, spinach and fresh parsley or just by themselves.
  18. Enjoy! ?