When there’s a chill in the air, it’s time to make pierogi! And this is a delicious vegan (or vegetarian) beet pierogi recipe with potatoes, caramelized onions and fresh dill. It takes time to execute, but if the weather outside is frightful, why not make a dish that’s oh so delightful?
Enjoy these dumplings for the holidays, like Christmas, or any time you’re in the mood.
This recipe makes ~25-30 pierogi.
A few things…
- ・To cook the beet for this pierogi recipe, wrap a peeled medium beet in non-stick aluminum foil. To prep the potato, scrub clean a large Russet potato, poke it with a fork a few times, and then, wrap it in non-stick aluminum foil. Bake them together in the oven at 425º F for 50-60 minutes or until fully cooked through.
- ・No time to bake the beet and potato? You can use prepackaged plain cooked beets, like Love Beets or Melissa’s, and then, finely shred them. And instead of baking the potato in the oven, opt for the microwave. Poke the Russet potato with a fork, and wrap it in parchment. Cook on HIGH for 5 minutes. Flip and then, cook another 3-5 minutes or until very soft.
- ・Use a box grater to finely shred the beets for best results. They’re super soft, so it makes easy work. Shredding them in a food processor can turn them into mush.
- ・These freeze very well. Once assembled, place the uncooked pierogi on a very lightly floured, parchment lined cookie sheet, and then, put it in the freezer. This will keep them from sticking together as they freeze. After they are totally frozen, add them to a sealed container or bag, and place them back in the freezer. When you are ready to enjoy them, add them straight into the boiling water.
- ・Want to pan-fry your vegan beet pierogi? Melt some vegan butter in a large non-stick skillet over low heat. Boil the pierogi. Drain the pierogi, and then, dump the pierogi into the skillet with the melted butter. Keep the heat between low and medium-low flipping the pierogi fairly often. If they stick to the bottom of the skillet, shake the skillet back and forth until they come loose. When they’re crisped to your preference, they’re done.
- ・Most importantly, don’t forget the beet pierogi toppings! Vegan sour cream and fresh dill are exquisite. A side of sauerkraut? Maybe some melted vegan butter? All delightful.
Please enjoy these tasty vegan beet pierogi 💚 And check out more UVK recipes, like Vegan Potato and Onion Pierogi, Vegan Cheesy Potato and Bacon Pierogi, Vegan Mushroom Sauerkraut Pierogi, Carrot Kasha Pierogi or Carrot and Beet Salad with Fresh Dill and Pistachios.
Vegan Beet Pierogi
1 batch vegan pierogi dough
1 large baked Russet potato (see notes above)
4 Tbsp vegan butter
1 medium onion, finely chopped (OR ~2 cups finely chopped onion)
¾ cup finely shredded cooked beets (see notes above)
1 Tbsp white wine vinegar (OR lemon juice)
3 Tbsp finely chopped fresh dill
1 tsp salt
1. First, you’ll make the pierogi dough for the beet pierogi by following this recipe.
2. While the pierogi dough rests, get started on the beet pierogi filling. Peel away the skin of the baked potato. Place the baked potato in a large mixing bowl and mash it with a fork until fairly smooth. Set aside.
3. Add 2 Tbsp vegan butter, the onions and a dash of salt to a large skillet. Over high heat, stir around until the butter melts, and then, turn the heat down to low. Sauté the onion over low heat for ~20 minutes–stirring every 3-5 minutes.
4. When the onions are a nice golden brown color, add the remaining 2 Tbsp vegan butter. Allow it to melt, and then, spoon the contents of the skillet into the large mixing bowl with the mashed potato.
5. Add the beets, white wine vinegar (or lemon juice), fresh dill and salt to the large mixing bowl. Stir until well combined. Taste the beet pierogi filling, and adjust seasoning, if necessary (more salt? more vinegar?). Set aside.
6. When the dough is done resting and the beet pierogi filling tastes right, it’s time to put a large pot of water on the stove. Cover it with a lid, and put it over HIGH heat to bring it to a boil.
7. The water takes time to boil. Use this time to assemble the beet pierogi. Roll out the pierogi dough until it’s about ⅛ inch thick. Use a water glass like a cookie cutter and cut out circles. Keep rolling out the dough and cutting out circles until there is no dough left.
8. Stock pile the circles on a clean plate until you’re ready to fill the pierogi. The number of pierogi really depends on the size of the mouth of your glass. I average about 25-30 each time.
9. Once you have all the circles cut out for the pierogi, it’s time to fold them. Start with one of the circles. Re-roll the circle to stretch it out again. Then, place some beet pierogi filling in the center. Leave ample space on all sides (see photo above to the left).
10. Fold one side over the top of the filling until it touches the other side (see photo in the center). Press the two edges together until they stick, and press along the entire edge, so the pierogi is completely sealed. If it isn’t sticking, wet the edges of the dough with water, and try pressing them together again.
11. Keep filling and sealing the pierogi until all of them are done. Place the finished beet pierogi on a plate or chopping board.
12. When the pot of water comes to a rapid boil, place 5-6 pierogi in a strainer with a handle, and lower it into pot. Then, use a spatula to very gently loosen them off the bottom of the strainer (sometimes, they stick!).
13. Boil for 2-3 minutes or until the vegan beet pierogi float to the top. Immediately remove the strainer with the pierogi from the pot.
14. Serve these vegan beet pierogi right out of the boiling water and top them with your favorite toppings (vegan sour cream, chopped fresh dill, sauerkraut, etc). Or pop them into a non-stick skillet with melted vegan butter, and sauté over low to medium-low heat flipping them pretty often. If they get stuck, shake the skillet back and forth until they loosen. When they’re crisped enough for you, they are done and ready for toppings!
