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Cheater Vegan Pierogies


  • 1 pkg pre-made dumpling wraps (Hung's Noodle House is my favourite brand)
  • Pierogi Filling (this will fill an entire package of wraps, plus extra for sampling ;)
  • large pot filled with water (for cooking)
  • 2 tbsp vegetable oil (for tossing)

For the Pierogi Filling

  • 2 cups mashed potoatoes
  • 1/2 cup diced and sauteed red onion
  • 3 tbsp cashew cream (see below; you can also use this as a sour cream sub)

For the Cashew Cream

  • 1 cup raw cashews, soaked and rinsed
  • 1/2 tsp salt
  • 50 ml fresh lemon juice
  • 1/2 cup unsweetened non-dairy milk (I like soy best)


Cashew Cream:

  1. Combine all incredients in a small blender jar, and blend until smooth, stopping occasionally to scrap down the sides to ensure all ingredients are incorporated. Add 3 tbsp to Pierogi Filling. You can use the rest as a sour cream substitute; store any extra refrigerated in an air-tight container up to a week.

Pierogy Filling:

  1. Combine all ingredients in a bowl, stirring well to ensure ingredients are evenly distributed.


  1. On a clean work surface, lay out one of the dumpling wrappers.

  2. Place a little less than a teaspoon of Pierogi Filling directly into the centre of the wrapper.

  3. Fold over the wrapper, and press sides firmly together with the edge of a fork. Flip over, and press again to ensure they are secure.

  4. Continue until you have filled and pressed all of the wrappers. Lay finished pierogies in a single layer on a baking sheet (or other flat surface) while you work. If you've made traditional pierogies, you may be used to laying a damp cloth over top, but DO NOT DO THIS - the dumpling wrappers turn slimy and the pierogies become more difficult to handle.

Cooking Instructions:

  1. Fill a large pot with water, and bring to a boil. Add pierogies to the water, and continue to boil for 2-3 minutes, making sure not to over cook them.

  2. Remove from water using a slotted spoon, and toss the cooked pierogies with a little vegetable oil to prevent them from sticking together. You can eat them as is, or toss into a frying pan to make them crispy and brown. Serve with cashew cream or vegan sour cream, and your favourite pierogy toppings.

Freezing Instructions:

  1. On a baking sheet, lay out pierogies in a single layer between two tea towels. Freeze overnight, and then transfer to another container for easier storage. Keeps up to 8 weeks.