Vegan Sauerkraut Apple Pierogi

Over the summer, I was obsessed with the vegetable section of Olia Hercules’ cookbook, Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Because I am a sucker for all things sauerkraut, I found myself making one of her offerings (apple, celery and sauerkraut salad) over and over again. As I thought about the fall line-up for UVK, I still had the sweet-sour flavors of Olia’s salad on my mind. With some liquid smoke, sautéed onion and plenty of plant based butter, I put together this vegan sauerkraut apple pierogi recipe. It’s smoky, savory, sweet, sour and totally delicious. I hope you enjoy it 💚

This recipe makes ~25-30 pierogi.

A few things…

• This sauerkraut apple pierogi recipe takes time (~3-4 hours). Put aside the time or ask some other folks to help with the process.

• For the apples, you’ll want to pulse them in a food processor or hand chop with a knife until they are the size of small pebbles.

• You can make the filling without the liquid smoke; however, it is greatly enhanced with it.

• After assembling all the sauerkraut apple pierogi, you may find you have a bit of leftover filling. Serve it as a side to the pierogi, use it as a topping for vegan sausages (like Field Roast Smoked Apple Sage Plant Based Sausages) or throw it in some Vegan Cabbage and Noodles.

• Finally, these vegan sauerkraut apple pierogi freeze well. Assemble them, and put them on a plate in the freezer. Once frozen, add to a container, and then, store in the freezer. When you’re ready to eat them, follow the directions for boiling them below. Keep in mind they will likely require a little longer to boil, cook through and float to the top.

I cannot tell you how much I appreciate you being here. It seems like there are millions of recipes to choose from, and it’s truly an honor when you invite UVK into your kitchen. I hope you enjoy this recipe!

Discover other UVK recipes, like Vegan Mushroom Sauerkraut Pierogi, Vegan Beet Pierogi, Vegan Potato and Onion Pierogi, Vegan Cheesy Potato and Bacon Pierogi, Carrot Kasha Pierogi, and more.

Vegan Sauerkraut Apple Pierogi

1 batch of vegan pierogi dough

1 very large sweet onion, finely chopped (OR ~3 cups finely chopped sweet onion)

5 Tbsp vegan butter

2-3 large Honeycrisp apples, chopped (OR ~4 cups chopped Honeycrisp apples)

1 pound sauerkraut, drained and squeezed (OR ~1¼ cups drained and squeezed sauerkraut)

¼ tsp hickory flavored liquid smoke (I used Wright’s Hickory Liquid Smoke)

½ tsp onion powder

Salt, to taste (I added ¼ tsp salt)

Vegan sour cream, to top – optional

Melted vegan butter, to top – optional

1. First, you’ll make the dough for the sauerkraut apple pierogi by following this recipe.

2. While the pierogi dough is resting, you’ll work on the vegan sauerkraut apple filling. In a large skillet, add the onions, 3 Tbsp of vegan butter, and a pinch of salt. Stir around over medium heat for ~3 minutes until the onions start to soften. Then, turn the heat down to low. Stirring every now and then, sauté for about 15 minutes or until the onions are golden.

3. Add 2 Tbsp of vegan butter, the apples and the sauerkraut. Stirring constantly, sauté over high heat for ~3 minutes or until the apples cook down a bit. You want them to retain some texture (not be complete mush).

4. Remove the skillet from heat. Stir in the liquid smoke and onion powder. Taste, and adjust the flavors, if needed (more liquid smoke? salt?). Set aside.

5. When the filling tastes just right to you and the dough is finished resting, it’s time to put a very large pot of water on the stove. Then, cover it with a lid, and put it over HIGH heat to bring it to boil.

Assemble the Pierogi

6. Water takes awhile to boil, so it’s a great time to start assembling the vegan sauerkraut apple 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 of dough. Keep rolling out the dough and cutting out circles until there is no dough left.

7. Stock pile the circles on a clean dish until you’re ready to fill the pierogi. Sometimes, I cover the circles with a clean kitchen towel or paper towel to keep them from drying out. The number of pierogi will hinge on the circumference of the mouth of your glass. I average about 25-30 each time.

8. Once you have all the circles cut out for the pierogi, it’s time to fill them. Start with one of the circles. Gently re-roll the circle to stretch it out again. Then, place some sauerkraut apple pierogi filling in the center. Leave ample space on all sides (see photo above to the left).

9. Fold one side over the top of the filling until it touches the other side (see photo in the center).

10. Press the two edges together until they stick, and press along the entire edge, so the pierogi is completely sealed (see photo to the right). 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 sauerkraut apple pierogi on a plate or chopping board.

Boil the Pierogi

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 sauerkraut apple pierogi float to the top. Immediately remove the strainer with the pierogi from the pot.

14. Serve these vegan sauerkraut pierogi right out of the boiling water, and then, top them with your favorite toppings (vegan sour cream, melted vegan butter, etc). Or dump the boiled pierogi 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 lightly browned, they are done and ready for toppings!