Growing up, I ate a lot of pierogies. All of which were so far from this recipe. Containing flour, eggs, dairy, etc. Needless to say, I’m incredibly pleased with this version. It’s not only vegan and gluten-free, it’s also a much healthier alternative and dare I say, guilt-free? I’ve been on a dumpling kick and I’m so excited to share this recipe with all of you.
With the overwhelming response I received from sharing a sneak peek photo on my social media accounts, I quickly realized that this recipe needed to go up asap. I wanted to save it for March, but you wore me down. Please let me know if you give it a try. I would love to hear your thoughts!
Now don’t be silly like me and overstuff these like I tried to in the photo above. Originally I used a 1 inch scoop and after folding one I quickly realized it was a terrible idea. I ended up only using about 1/2-1/3 of each 1 in. scoop. To save time, think Tootsie rolls – that’s about the size and shape you want to create. It will make folding each dumpling much easier. Plus, you get to eat the leftover filling, so that’s cool. I actually made double what I listed in the recipe below, just to eat mashed potatoes while these cooked. Don’t judge.
For quality testing measures, I made a second batch that came out fantastically! If you’re interested in trying out a second variation, I highly recommend using sweet potatoes and mixed veggies. I mashed them together with Korean bbq sauce and it tasted amazing. I also cooked them differently, boiling/steaming as usual and then transferring to a parchment-lined baking sheet. I topped them off with a blend of sesame seeds and broiled until crispy and golden brown on top. This actually created a completely different texture. They puffed up slightly and had a super crisp outside with a soft and pillowy inside. Plus you need no oil for this method, I think I actually prefer it to pan frying.
Don’t forget to add the toppings! They taste incredible with some shredded vegan cheddar cheese, as well as a sprinkle of coconut bacon on top. I personally like to add caramelized onions, ranch or cashew sour cream and some spring onions or chives. I’ve heard from a few followers that talked about sweet versions. That’s next on my list for recipe testing, dessert dumplings? I think yes. As well as using a modified version of this dough as the base for some gluten-free vegetable gyoza!
- 1¼ cup White Rice Flour
- ¾ cup Tapioca Starch
- ¾ cup Water
- ¼ cup Almond Milk, unsweetened
- ¼ cup Potato Starch
- 1 tsp Apple Cider Vinegar
- 1 tsp Xanthan Gum
- ½ tsp Salt
- 1 large Russet Potato, medium diced
- ¼ cup Yellow Onions, diced & sautéed
- ⅛ cup Almond Milk, unsweetened
- ½ tbsp All-Purpose Seasoning Blend
- ½ tbsp Nutritional Yeast
- Salt, to taste
- For the filling, peel and large dice your potato.
- Add to a medium pot of water, bring to a boil and cook until fork tender. About 20-30 minutes depending on size.
- While these are boiling away, dice and sauté the yellow onion. Cooking until translucent, about 8-10 minutes over medium heat.
- Drain and mash with your remaining ingredients. You can whip with a mixer or use a spoon and manually mash them.
- Any remaining mixture is a bonus, enjoy!
- For the dough, measure and mix everything together on a medium low speed, using a dough hook attachment. Increase the speed to medium high and continue to mix until a solid ball forms.
- If the dough feels too sticky add a tbsp more of rice flour. You want it to be slightly sticky though.
- Set your dough aside and cover until needed.
- For the pierogi, once your filling is prepared, start to roll out small portions of the dough at a time. About ⅛ inch in thickness. To avoid over-flouring, I recommend rolling in-between two pieces of parchment paper. This will allow the dough to stay somewhat sticky, which helps them adhere shut better.
- Using a wide-mouth mason jar lid or a circle cookie cutter, cut out uniform circles and place them on a parchment lined baking sheet. Continue to roll and cut your dough until all is used. This should yield about 24 total wrappers, if using a wide-mouth mason jar lid.
- I stacked my dough cut-outs with a layer of parchment in-between each. Be sure to cover the top layer with a clean dish towel to avoid the dough from drying out.
- Take a circle of dough and add about ½ tbsp of filling to the center. Too much filling will making closing the dumpling harder and could lead to the sides cracking open.
- Fold in half and pinch the tops together, going around the whole side to seal. Lay it flat and lightly press the edge of the seam with a fork, on both sides to ensure a solid closure.
- Continue to stuff until all the dough is used.
- Bring a large skillet with water to medium heat. Filled with enough water to cover about ⅓ of the dumplings side.
- Add dumplings and cook for about 3 minutes on each side.
- Once the water evaporates, remove the pierogies and add a light coating of oil (optional if not using a non-stick pan). Add back in the pierogies and crisp up until golden brown, about 3 minutes per side. Longer at a higher heat for an even crispier texture.
- Serve warm, topped with caramelized onions and zesty ranch dressing or cashew sour cream and a sprinkle of parsley or green onions.
Freeze extras before boiling. Lay flat in a single layer, freeze for 20 minutes to avoid sticking together. Transfer to an air-tight bag or container for up to 3 months. Reheat us usual, boiling until tender and pan-frying until crisp or broiling in the oven for an oil-free method.