Vegan or Vegetarian! For holidays or special occasions, Potato, Mushroom and Pea Pierogies are pure comfort food that makes a filling main course. Serve with caramelized onions, sour cream and a hearty salad. Thanksgiving, Christmas.

Potato, Mushroom and Pea Pierogies

For holidays or special occasions, Potato Mushroom and Pea Pierogies are pure comfort food that makes a filling main course. Serve with caramelized onions, sour cream and a hearty salad. Double the recipe with ease to feed a small crowd! vegetarian + easily vegan | This recipe will feed 4 generously. *See notes for vegan version, make ahead, or freezing details.
Course Dinner
Cuisine American, Polish
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 16 -17 Pieces
Calories 128kcal
Author Traci York | Vanilla And Bean


For the Onions:

  • 6 C Yellow or Sweet Onions sliced in thin 1/2 moons, about 2 large onions, 615g
  • 2 Tbs Extra Virgin Olive Oil
  • Sea Salt

For the Dough:

For Filling and Pan Frying:

  • 1/2 lb Potatoes skins on, diced small (I use yellow fin, but use what you like), 200g
  • 1/4 tsp Sea Salt
  • 3 Tbs Parmesan Cheese Vegan Option: 2 tsp Nutritional Yeast or to taste (optional)
  • 1 1/2 tsp Fresh Sage chopped (1 tsp if using dried)
  • Fresh Ground Pepper to Taste
  • 2 Tbs + 2 tsp Extra Virgin Olive Oil divided
  • 6 oz Cremini Mushrooms destemmed and diced small, 170g
  • 2 Cloves of Garlic minced
  • 1/4 C Peas frozen or fresh, 40g
  • 2 Tbs Butter Vegan Option: 2 Tbs Olive Oil or Vegan Butter

For Serving:

  • Sour Cream
  • Caramelized Onions
  • leaves Fennel fronds scallions or sage for garnish


For the Onions:

  • To a large saute' pan, add 2 Tbs of olive oil and heat until shimmering. Add the onions and a few pinches of sea salt. Turn heat down to low and put a lid on the pan. Cook for 25-30 minutes on low, stirring every 4-5 minutes until they are golden and caramelized. Remove from pan and set aside. Save this pan to pan saute the mushrooms and fry the pierogies later.

Make the Dough:

  • In a small bowl mix the flour and sea salt. Make a well in the center and add the olive oil and 4 1/2 Tbs of water. Mix the oil and water using a fork slowly incorporating the flour. As it comes together, start pressing and kneading the dough together. It will be shaggy. Add the last bit of water only if needed (if the dough isn't coming together). Transfer to a lightly floured work surface, set a timer for 8 minutes and knead. The dough will become soft and tacky, not sticky. Form into a ball and cover it with a bowl. Rest at room temperature for 30 minutes to an hour. This allows the gluten to relax, making the dough more pliable.

For The Stuffing:

  • In a small sauce pot, add the potatoes, and salt. Cover them with at least an inch (2.5cm) of cold water. Bring to a boil, then simmer until potatoes are fork tender, about 10 minutes. Drain, then add them to a medium mixing bowl. Toss in the cheese (or nutritional yeast if using), sage, season with pepper and mash until small chunks are still visible..
  • In the same pan as the onions were cooked in, add the olive oil and heat until shimmering. Add the mushroom and cook on medium low for 8-10 minutes only stirring every 3 minutes so that they'll sear. The last minute of cooking, add the garlic and saute'. Remove from pan and add to the bowl of potatoes along with the peas. Fold the ingredients together. Taste for seasoning adjustment.

Roll out the Dough and Assemble:

  • On a lightly floured work surface, roll out the dough as thin as possible, to between 1/8"-1/16" (2-3mm). You want the disks thin but not so they'll tear and thin enough to make at least 16 pieces. Use a cookie cutter, metal Ball jar ring or drinking glass to cut 3-3 1/2" discs making sure to flour the cutter before cutting. Cover discs with a tea towel. Gather scraps, roll into a ball and cover with a tea towel to rest while you assemble the first round of pierogies.
  • Scoop about 1Tbs of filling and place in the center of each round of dough. A small cookie scoop makes this job a snap! Brush water on the outer edge of 1/2 of the dough, then gently pull one side of dough over the filling and seal the dough into a 1/2 moon shape by pinching and then crimping the edges with floured tines of a fork. Set aside on a parchment lined pan, cover with a tea towel, while you finish rolling out the dough and assembling the remaining pierogies. Now is a good time to freeze the pierogies, if desired (see note).

Cook the Pierogies:

  • In a large pot of lightly salted boiling water, add all the pierogies making sure they have plenty of room. If frozen add them slowly as to not reduce the water temperature. Continue boiling until they float, about 2-3 minutes. Remove with a slotted spoon making sure to strain the water and set on a plate.
  • To a large saute pan add 2 Tbs olive oil and 2 Tbs Butter (vegan option: more olive oil or vegan butter) and heat until butter has melted and oil is shimmering. Turn to medium and add the pierogies giving them plenty of room frying in batches. Be careful to not bring the temperature of the pan up so high that the oil starts smoking. Pan fry for about 2-3 minutes on each side or until the pierogies are golden. Set on paper towel to drain. Add the caramelized onion to the hot pan for about 2 minutes, just to rewarm.
  • If holding the pierogies for service, preheat oven to 200F (93C) and place on a parchment lined pan to keep the pierogies warm.
  • Serve with sour cream (or vegan sour cream), caramelized onions and garnish with herbs.
  • Store leftovers in an airtight container for up to three days. Rewarm in a 350F (180C) oven for about 10 minutes.


Nutritional yeast is an acquired taste. If this is not something you prefer feel free to leave it out all-together. 
The dough can be made up to two hours ahead. Wrap tightly and store in the refrigerator, bringing it to room temperature prior to working it. The caramelized onions and filling can be made up to two days ahead.
The assembled, uncooked pierogies can be frozen for up to a month. To freeze pierogies, place them on a parchment lined sheet pan, freeze, then store in a freezer bag or storage container. To cook, drop frozen pierogies in salted, boiling water and boil until the pierogies float.
Inspired and adapted from A Polish Country House Kitchen.


Calories: 128kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 142mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg