Air Fried Vegan Pierogies (Classic Potato & Cheddar)

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 24 pierogies | Prep time: 1 hour

Cook time: 30 minutes | Total time: 2 hours

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Crispy on the outside, creamy on the inside—these Air Fried Vegan Pierogies with classic potato & cheddar flavor are easy, comforting, and totally dairy-free!

Just a warning - this vegan pierogies recipe is fairly labor intensive, but so worth it!! Throwing them in the air fryer helps to save the tedious and messy step of oil-frying them. I tried this recipe two ways (the classic pan-frying in oil and a faster air-frying version), and I liked the air-fried version much better. It was faster, a lot less messy, they turned out just as crispy, and even lighter since they weren't soaked in oil. And for an even faster recipe, you can use instant mashed potatoes!

Dough Ingredients:

• 2 cups of white flour

• 1/2 tsp salt

• 2 tbsp neutral oil

• 1 cup of warm water

Filling Ingredients - VERSION 1 (regular potatoes):

• 1/2 lbs gold potatoes

• 1/4 cup unsweetened dairy free milk (I used oat milk)

• 3 tbsp vegan butter

• 1/2 cup dairy free cheddar

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp salt (more to taste)

Filling Ingredients - VERSION 2 (instant mashed potatoes):

• Use the ingredients on the box to yield 2 cups of instant mashed potatoes

• 2 tsp garlic powder

• 2 tsp onion powder

• 1/2 cup dairy free cheddar

Additional Ingredients:

• Neutral oil for air-frying (spray-oil works)

• Extra flour for the dough

• Extra salt for boiling

• Dairy free sour cream for serving

• Chives for garnish

• Parsley for garnish

Directions:

• Start by making the dough, as it will need to rest for 30 minutes.

• Mix the dry ingredients (flour and salt) in a bowl.

• Add the water and oil.

• Mix with a fork until it becomes too difficult to stir, then start to mix with your hands.

• Transfer it onto a floured surface, and knead for about 5 minutes, until it comes together into a smooth ball.

• Place into an oiled bowl, cover, and let rest for 30 minutes.

• Meanwhile, make the filling.

• If choosing version 1, boil the potatoes until soft. Drain them, then place them into a bowl and mash until creamy. Add the milk, butter, cheese, and spices. Mix until creamy. Add more spices to taste.

• If choosing version 2, make the instant mashed potatoes according to the directions on the box. Mix in the cheese and spices.

• Once your dough is rested, cut it into 4 sections.

• Roll out each section into a 14 x 14 inch square.

• Using a pint glass or biscuit cutter (about 3-inches in diameter), cut out circles from the square (about 8 circles per square).

• Repeat with the other pieces of dough. You should get about 24 circles total.

• Now it's time to fill and fold the pierogies.

• Place 1 tbsp of mashed potatoes in the center of each dough circle.

• Bring the edges of the dough together to close into a half-moon dumpling shape, wetting the edges of the dough if needed.

• Once sealed, use a fork to press into the edges, further sealing them closed.

• Next, boil the pierogies.

• Bring a large pot of water to a rolling boil. Add about 4 tbsp of salt to the pot.

• Boil for about 3-4 minutes, or until they float.

• Gently remove them from the pot with a slotted spoon, and set on a drying rack or plate to dry.

• Once the pierogies have been boiled and dried, it's time to air fry them.

  • (You can also now choose to place the boiled pierogies in an air-tight container in the fridge for up to 7 days and air-fry them when ready to eat, or freeze for up to 2 months).

• Working in small batches, either spray or brush a tiny bit of oil into both sides of the pierogies.

• Place as many pierogies into your air fryer that fit, without overlapping them.

• Air fry at 360° F for about 8 minutes, or until golden brown.

• Carefully remove them from the air fryer, and repeat with the rest.

• Serve with dairy free sour cream, and chives & parsley as a garnish.

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Tips and Tricks:

• For the best storage, refrigerate them before air-frying. Place the boiled pierogies in an air-tight container in the fridge for up to 7 days (or a freezer for up to 2 months) and air-fry them when ready to eat. If air-frying from frozen, increase cook time to 12 minutes.

• If you do have air-fried leftovers, store them in an air-tight container for up to 3 days. Reheat in the air fryer at 350° F for 4-5 minutes or until warmed through. Note they will get even more browned.

• If you don't have an air fryer, I would recommend pan-frying these in oil on the stove. Heat about 1-inch of cooking oil in a pan on the stove until hot. Fry the pierogies for 4-5 minutes on each side until golden brown. The trick is to fry them low-and-slow (if the oil is too hot they will burn). Remove them from the pan, set them on a paper towel to drain, and enjoy!