Vegan Perogies

Making homemade perogies is a fun activity to do on your own, or with family and friends. I have a great memory of making perogies with my nana and family friends, we all spent an evening around the kitchen table learning from my nana, rolling dough, filling perogies, and laughing together. These perogies freeze great, just freeze them individually on a flat surface before transferring them to a freezer safe storage container. This makes the recipe a great weekend project to stock your freezer full of tasty homemade perogies! 

I have made these perogies with whole wheat flour, and with all purpose flour, and they have turned out great either way. When making the mashed potatoes for the filling, feel free to add seasonings to your taste,. I have also made them before with sweet potatoes rather than russet potatoes - the sky is the limit! I love using a sprinkle of garlic powder and nutritional yeast in the mashed potatoes for some extra flavor. 

The Home Baked Vegan's Perogies are:
Vegan (as always, this means the recipe does not use any animal products).
Soy Free Option
Egg Free
Dairy Free

Here is the Home Baked Vegan's simple recipe for homemade perogies:


Potato Filling:
2-3 Russet Potatoes
3-4 Tbsp Cashew Milk (or Soy Milk)
2 tsp Vegan Margarine (optional)
1/4 tsp Garlic Powder 
2 tsp Nutritional Yeast

Perogy Dough
3 Cups Flour
1/2 tsp Salt
3/4 Cup Boiling Water
1/2 Cup Cold Water


Prepare Potato Filling:

Wash, peel, and chop the potatoes.

Place the potatoes in a pot and cover with water. Bring to a boil.

Boil potatoes until soft and tender when poked with a fork.

Drain the water and place the potatoes in a medium mixing bowl.

Use a potato ricer or an electric mixer to mash the potatoes.

Add the margarine, garlic powder and nutrional yeast, then 1 Tbsp at a time, add the cashew milk.

Mash until smooth, fluffy, and consistent in texture.

Set aside.

Prepare the dough:

Sift flour and salt together in a large bowl.

Mix in boiling water until most of the flour is moistened.

Let sit for a couple minutes until the flour has cooled off a bit.

Gradually mix in the cold water.

Knead the dough until smooth.

Roll out the dough until it is only a couple millimeters thick. *depending on your space, it may be 
easier to break the dough into smaller portions and roll them in sections*

Using a drinking glass or cookie cutter, cut circles out of the dough.

Assemble and cook the perogies:

Add approximately a teaspoon of the potato filling to each circle. Do not over fill - this will cause the perogies to burst open while cooking.

Fold the dough in half around the filling and pinch the edges closed with your fingers. 

Add perogies to a pot of boiling water. 

Boil for approximately 4 minutes or until the perogies start floating to the top. 

Serve as-is, or pan fry the perogies with some vegan margarine before serving. 



  1. If you use the water from boiling your potatoes for your dough, the dough will be softer and more pliable! :)


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