Vegan Sauerkraut Pierogies

READY IN: 2hrs


  • For the filling
  • 3
    cups sauerkraut (or more)
  • 4
    chopped shallots
  • 4
    tablespoons Earth Balance margarine (or 4 tablespoons vegan shortening)
  • 2
    tablespoons non-dairy sour cream
  • salt and pepper


  • For the Filling:
  • I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
  • Squeeze it dry and chop fine.
  • Saute the shallots in the margarine until tender.
  • Add the sauerkraut and vegan sour cream.
  • Season with salt and pepper.
  • Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!".
  • Chill this in the fridge until cold.
  • Now prepare the dough for the pierogies.
  • Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
  • Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
  • Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
  • Cook these for 5-8 minutes.they should float up to the surface of the water when done.
  • I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
  • When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
  • I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
  • You can also fry these if you like a crunchier pierogie.
  • Serve with vegan sour cream.
  • Bon Appetit!