Go Back
–+ servings
Dairy Free Kitchen

Dairy Free Cheesy Potato Pierogi

This comforting classic delivers incredible flavor in every bite. It is a satisfying crowd-pleaser the whole family will love.
Dairy Free Cheesy Potato Pierogi
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 815 kcal
Print Recipe Pin Recipe

Ingredients

For the Dough
  • 2 cups All Purpose Flour
  • 1/2 tsp Salt
  • 1 Large Egg
  • 1/2 cup Dairy Free Sour Cream
  • 1/4 cup Dairy Free Butter, Softened
  • 2-3 tbsp Water, If Needed
For the Filling
  • 1 1/2 lb Russet Potatoes, Peeled & Cubed
  • 2 tbsp Dairy Free Butter
  • 1 cup Dairy Free Shredded Cheddar
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For Serving
  • 1 Large Yellow Onion, Thinly Sliced
  • 3 tbsp Dairy Free Butter
  • 1/2 cup Dairy Free Sour Cream
  • 1 tbsp Fresh Chives, Chopped

Instructions

  1. Whisk the flour and salt in a large bowl. Add the egg, sour cream, and softened butter and mix until a shaggy dough forms, adding water 1 tablespoon at a time if it seems dry.
    Knead for 3-4 minutes until smooth and soft, then wrap and let it rest for 30 minutes.
  2. Boil the potatoes in salted water for 15 minutes until tender, then drain well. Mash them with the butter, and while still hot, stir in the dairy free cheddar, onion powder, salt, and pepper until the cheese melts in. Let the filling cool completely.
  3. While the dough rests, melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced onion and cook for 15 minutes, stirring occasionally, until deeply golden and sweet. Transfer to a bowl and keep the skillet handy.
  4. Roll the dough out on a floured surface to about 1/8 inch thick and cut out 3 inch rounds with a cookie cutter or glass.
    Place about 1 tablespoon of filling in the center of each round, fold it in half, and pinch the edges firmly to seal.
  5. Bring a large pot of salted water to a boil and cook the pierogi in batches. Once they float, cook for 2-3 minutes more, then lift them out with a slotted spoon.
  6. Return the onions to the skillet over medium heat, add the boiled pierogi, and pan fry for 2-3 minutes per side until golden and crisp. Serve with dairy free sour cream and fresh chives.

Nutrition

Serving: 1servingCalories: 815kcalCarbohydrates: 93gProtein: 14gFat: 43g
Course Main Course
Cuisine German
Keyword comfort food, dairy free, pierogi, potato pierogi

Tried this recipe?

Let us know how it turned out!