Ah, pierogies. The traditional polish dumpling that my grandma makes from scratch every year. As you can imagine, that meant a lot to live up to when taking my first stab at making them myself. Aside from a slight snafu with freezing them (see my tip below), I got the stamp of approval from Gramoo herself as well as the rest of my Polish family!

I really enjoyed putting my own spin on these and making them different than my grandma does. I think the savory combo of spinach, caramelized onion, mushroom and the bonus of sweet potatoes really elevated this classic recipe and made it extra creamy.

It’s always a treat knowing that you can make a family dish you've always held to such high, delicious regard. Another victory for vegan dishes at my family’s holiday dinners!



2 cups all-purpose flour
½ cup warm water
2 tbsp warm water
¼ cup vegetable oil
1 tsp salt
1 ¼ lb Russet potatoes, cut into ¾ inch cubes
1 ¼ lb sweet potatoes, cut into ½ inch cubes
3 tbsp vegan butter (like Earth Balance)
Olive oil
Sea salt
One large yellow onion, thinly sliced
4 cups fresh spinach
8 oz mushrooms (cremini or baby bella), sliced
4 cloves of garlic, minced

Vegan butter, for frying
Vegan sour cream or plain, unsweetened yogurt, for serving
Chives, for garnish


  1. Mix all of the dough ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
  2. Let the dough rest in the bowl (covered with a towel) for 30 minutes.
  3. While the dough rests, create your filling.
  4. Place the russet potatoes into a large pot of cold salted water over medium heat. Bring to the boil, then simmer for 15 to 20 minutes, or until tender, adding the sweet potatoes after 5 minutes. You may need to let cook a bit longer, so just continue to check for the potatoes for tenderness.
  5. Drain and leave to steam dry, then return to the pan with the vegan butter and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  6. Add 2 tbsp olive oil to a skillet over medium heat. Once oil is warm, add onion,  half of the minced garlic and ½ tsp salt.  Let onion saute for 8+ minutes, allowing for a nice caramel color.
  7. Once the onions are caramelized, add the spinach with a sprinkle of salt and let it wilt completely. Remove from the pan and set aside.
  8. Add another 2 tbsp of olive oil to the skillet. Once warm, add the mushrooms, remaining garlic and a sprinkle of salt. Saute until caramelized, about 8 minutes.
  9. Once all filling components are complete, combine potatoes, spinach, onion and mushrooms. Let cool enough to touch.
  10. Back to the dough. Separate into 2 parts.
  11. Roll one half of the dough on a floured surface until about ⅛ inch thick.
  12. Cut 3 inch circles using the mouth of a drinking glass (I used a beer glass).
  13. Add a tsp or so of filling (depending on how big your circles are). Don't put too much, or they will be hard to close.
  14. Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
  15. Roll out the other half of the dough, and cut, fill, and seal.
  16. To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes, just until they float.
  17. At this point you can freeze the pierogi for later, or you can cook them. If freezing, let them cool and dry. Add pierogi to a freezer-safe bag (I love these reusable guys) and place a little piece of parchment or wax paper between each.
  18. When ready to cook, pan fry the pierogi in vegan butter over medium high heat, until brown on either side.
  19. Garnish with chives and vegan sour cream!

Tip: If you are going to freeze them, boil them first. I froze before freezing and my Polish grandma told me this was incorrect, and it made them all stick together when defrosting. To avoid shame from my Gramoo, boil, then freeze. :)

Vegan Pierogi Dough recipe from Genius Kitchen.