A Vegetarian Delight: Vegetable Pierogi Dumplings

Website ThumbnailServes 2

Prep: 60 min

Cook: 10 min

Nutrition Facts (per 1 serving):

Calories: 463

Fat (g): 11.9

Carbs (g): 66.6

Protein (g): 11.9

Ingredients for the dough:

1 ½ cup (180g) of all-purpose flour

½ a cup (120 ml) of water

1tbs of olive oil

Ingredients for the filling:

½ a pound (250g) of root vegetables such as carrots, potatoes, beetroot, etc.

2tbs of cream

Sea salt and black pepper to taste


The dough:

  1. In a mixing bowl, add the flour and mix it with the olive oil.
  2. Add half of the water and mix again, then add the remaining water and start mixing with your fingers until you get a dough ball that doesn’t stick to your fingers.
  3. Once ready, put it in a plastic wrap and let it sit until the filling is ready.

The filling:

  1. Wash and peel the vegetables.
  2. Cut them into pieces and boil them until completely soft.
  3. Once cooked, add the cream and mash until smooth.
  4. Add salt and pepper to taste, mix well and put it in the fridge for at least 10 minutes to cool it down.

Preparation of the dumplings:

  1. Take a little bit of dough, form a small ball and form a circle using a rolling pin.
  2. Add 1tsp of filling and pinch the edges firmly to close the dumplings.
  3. Put the filled dumplings on a floured surface and make sure they do not touch each other or they will stick!
  4. Once the dumplings are ready, pan fry them until golden brown.



Inspiration : Vegan Dinner Party cookbook by Sandra Vungi


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