vegan bacon and onion pierogis
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One of our favourites – vegan bacon and onion pierogis! As a kid, my mom had to feed 4 kids. Needless to say, she had a few meals that all of us looked forward to. Pierogi night was one of those meals. Pierogis are a traditional polish dish – they are dumplings usually filled with a mix of mashed potatoes and cheese. There are many different fillings for these delicious little dumplings though, from sauerkraut all the way to sweet berries and fruit. Our recipe uses a potato, onion and bacon filling, which can be found in most supermarkets ( homemade is always better though.)

These were super easy to veganize! We used Lightlife veggie bacon and Tofutti sour cream. Although this dish originated in Poland, pierogis have become a favourite around the world! They are so versatile and can be altered in so many ways. We strongly suggest pairing these with some sauerkraut and sour cream alternative. You can serve these just boiled but panfrying them for a little crunch really takes them to the next level. Vegan bacon and onion pierogis are just the start – we will definitely be making more with different fillings! We hope you love these little bundles of joy as much as we did!


Recipe by plantbasedrelationship


Prep time


Cooking time




  • 4 cups of all purpose flour

  • ½ cup of warm water

  • 1 tsp of salt

  • 1 tbsp of ground flax seed mixed with 2 tbsp of water

  • 3 large white potatoes, peeled and chopped

  • 5 – 6 strips of veggie bacon

  • 1 large sweet onion, diced

  • 3 cloves of garlic, diced

  • ¼ cup of vegan sour cream

  • 2 tbsp of vegan butter

  • 2 tbsp of grape seed oil


  • Clear your counter because its about to get messy. Pour your flour and salt into the centre of your work area and make a big well or bowl shape.
  • Add your flax egg, salt and slowly incorporate your water while kneading your dough. Its important to slowly add your water because its difficult to add moisture once your dough is formed. Once your dough is no longer sticky, it has enough water. Knead your dough for at least 5 minutes or until there are no lumps and it feels smooth.
  • Place your dough in a bowl and set aside to rest. Fill a large pot with water and bring to a boil. add your potatoes.
  • Heat a separate frying pan to medium heat and add 1 tbsp of your vegan butter followed by your diced onions. Let your onions cook down and soften for roughly 5 minutes before adding your garlic and diced bacon strips.
  • Lower heat to low and check on your potatoes. Once they are fork soft, strain and place back in your pot.
  • Use a potato masher to mix your potatoes with your vegan sour cream and remaining vegan butter. You want a smooth consistency with little to no lumps. Once you’ve reached this consistency, pour in your onion, bacon and garlic mix. Stir well to combine. Set aside in a separate bowl to cool for 5 minutes. Wash your large pot and fill it back up with water and bring it to a boil.
  • While you wait for you filling to cool and for your water to boil, dust your counter with flour and proceed to roll out your dough using a rolling pin. You want it thin but not so thin that it will rip when wrapping the pierogis.
  • Once you have a large circular dough, resembling a pizza dough, grab a large glass or large circular cookie cutter and begin to make circular cut outs of the dough.
  • Use a spoon to scoop a small amount of your potato bacon filling into the centre of each dough cut out.
  • Use your hands to fold your dough over, creating little half moon shapes. Use a fork to press down along the edges of each pierogi to seal the open edges.
  • Boil your pierogis for roughly 5 minutes. You don’t want to boil them too long or they may begin to soften too much and break open.
  • While your pierogis are boiling, heat up a frying pan and add your grape seed oil. Strain your pierogis and add them directly into your frying pan. Be careful because the oil may spatter just a bit at first.
  • Pan fry for roughly 5 minutes each side or until golden brown. Remove from pan and serve topped with sauerkraut and a generous dollop of vegan sour cream. Enjoy!

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