Cheddar & Beef Pierogi

These vegan beef & cheddar potato dumplings are simply a revelation! From the first bite, they deliver a perfect balance of flavors and textures. The filling is hearty and savory, with a well-seasoned "beef" that captures all the comforting essence of a traditional meat filling but is entirely plant-based. The addition of vegan cheddar adds a satisfying creaminess that melts beautifully, giving each dumpling a wonderfully rich and gooey center. The potato wrapper is soft and pillowy, holding everything together perfectly and creating a delightful contrast with the filling. Every element is crafted thoughtfully, and the flavors work so harmoniously that it's hard to believe these are vegan.

What I love most is the attention to detail in this recipe, making it accessible yet impressive enough to serve for a special occasion. The dumplings have a homemade feel, and they're surprisingly easy to prepare—ideal for anyone from seasoned cooks to beginners in the kitchen. Paired with a simple dipping sauce or enjoyed on their own, these dumplings are the ultimate comfort food. I was thrilled with how satisfying and filling they were, and they’re sure to impress anyone who tries them. This recipe is a fantastic addition to any vegan repertoire, offering indulgence without compromising on quality or taste.

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Vegan Cheddar and Beef Perogies

Yield: 60

Author: Ori Harrington

Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

Dough

• 2 cups all-purpose flour
• ⅔ cup cold water
• 1/3 cup yougurt (I used Yoggu)
• 3 tbsp. Just Egg (or your favourite egg replacement)
• 2 tbsp. vegan butter- melted (I used Becel)
• 1 tsp. salt

Filling

• 10 potatoes -peeled and cubbed
• 1 cup vegan cheddar cheese (I used Violife)
• 1 1/2 tbsp. vegan butter (I used Becel)
• 330g vegan ground beef -cooked(I used Beyond Meat)
• 2 garlic cloves- thinly minced
• Salt and pepper to taste

Fry & sauce

• 3 tbsp. olive oil
• 1/4 cup Garlic Chili Oil

Instructions

Dough

1. Mix in the flour, salt, melted butter, yogurt and water. Use the hook attachment on your stand mixer and mix well until you have a thick, yet smooth dough (it takes around 8 minutes). Cover with a kitchen towel and set aide.
2. Cut the dough into 8 equal pieces, using a rolling pin, roll them until you have a thin perogies sheet (around 2 mm).
3. Using a round cookie cutter, cut as many perogies wraps as you can. Repeat the process with the remaining dough.
4. Set the perogies wraps aside.

Filling

1. Boil the peeled and cubed potatoes for around 25 minutes, or until the potatoes are tender.
2. Melt the butter in a medium size pan, add in the minced garlic and cook until it becomes fragrant.
3. Drain, and transfer the potatoes to a medium size bowl. Add the garlic butter into the potatoes.
4. Mash the potatoes until you have smooth mashed potatoes bowl.
5. Add in the cheese and cooked vegan ground beef. Stir until it all comes together. Set aside until it is cold enough for you to touch with your hands.

Assemble

1. Place 1 tbsp. of filling in the middle of one perogies wrap.
2. fold half of the dough over to cover the filling.
3. suing your finger press on the edges to close the filling inside, making sure you press out all the air. Set aside and repeat the same process with the remaining ingredients.

Cooking

1. Boil a large pot of water. Once boiling, add some salt.
2. Boil the perogies in batches, for 2-3 minutes or until the float. Do not overcrowd them.

Fry (Optional)

1. Heat up the olive oil in a large pan.
2. Add in the boiled perogies and fry until both sides are golden and crispy.
3. Add in the chili oil immediately, stir until all the perogies are covered with oil.
4. Serve!

Nutrition Facts

Calories

81.9

Fat (grams)

3.45 g

Sat. Fat (grams)

1.23 g

Carbs (grams)

9.89 g

Fiber (grams)

0.96 g

Net carbs

8.93 g

Sugar (grams)

0.29 g

Protein (grams)

2.26 g

Sodium (milligrams)

73.11 mg

Cholesterol (grams)

8.44 mg

Perogies can be frozen for up to a month before cooking.