Vegan Pierogi Recipe That Taste EXACTLY Like The Original! (2024)

FAQs

How do you make pierogies taste better? ›

Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish! Serve with a dollop of sour cream.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes, and cheese and then baked in the oven. Pierogi are an important part of Polish festive seasons, particularly Christmas Eve (Wigilia supper) and Christmastide.

Classic Onion (Vegan) Pierogies

Smooth, creamy whipped potatoes, savory diced onions, and a perfect amount of salt and spices, wrapped up in a tasty pasta pocket. Mrs. T's Classic Onion Pierogies are simply satisfying sautéed in butter with a dollop of sour cream!

Regardless of how you choose to spell it, pierogi are the very definition of comfort food. Think pillow-soft dumplings, oozing butter, filled with deep flavours and often served with a smorgasbord of toppings or sides (often crispy bacon and sour cream).

T's Pierogies. If you have the time, boil the frozen pierogies first, to get the pasta perfect for sautéing. However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural. In Polish tradition, the dumpling was introduced to the nation by the Dominican missionary St. Hyacinth, who died in Kraków in 1257.

Meanwhile, in the Western part of Ukraine, the dumplings are more often called “pirohy”, like those of their Polish neighbro. Ukrainians don't have an “g” sound in their language. I use the two words "pierogi" and "varenyky" interchangeably in this post, and I also use the spelling Lydia gave me - "varynyky".

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

What state eats the most pierogies? ›

One region eats more pierogis than the rest of the country

The "Pierogi Pocket" region encompasses five midwestern states: Ohio, Indiana, Pennsylvania, New York, and New Jersey. A few cities — including Chicago and Detroit — are also included in this area, according to The Pierogi Experiment.

Some believe the pierogi came from China and through Italy via Marco Polo's expeditions. Another popular origin story involves Saint Hyacinth, who is often considered the patron saint of pierogi. According to this story, Saint Hyacinth brought the pierogi to Poland from Kievian Rus, now Ukraine.

Why do my pierogies look white and frosty? Our pierogies are Instantly Quick Frozen (IQF), which can give the dough a frosty appearance. So don't worry, your pierogies are not actually freezer burned.

They are better if you pan-fry them after boiling them, rather than eating them just boiled. The potato and onion pierogies are vegan.

Sautéed onions and mushrooms: The aromatic duo of sautéed onions and mushrooms seamlessly complements pierogi. The caramelized onions' subtle sweetness, paired with the hearty mushroom taste, creates a harmonious blend. Fresh vegetable salads: Fresh vegetable salads offer a crisp, refreshing juxtaposition.

Place a single layer of frozen perogies in double-layered aluminum foil. Dot liberally with butter, margarine or oil and season with salt and pepper. Add chopped onions, if desired.

Bake. Brush melted butter or oil on both sides of frozen pierogies and place in a 400° preheated oven on a baking sheet for 20 minutes, flipping once.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.