Holy heck, are these bad boys delicious! Think slightly cheesy, chive mashed potatoes stuffed inside a wonton wrapper, seared in butter, and served with caramelized onions and sour cream. MMMM! Potato and chive vegan pierogies… I’ll take ten, please, and thank you!
Wonton wrappers are the magic to making the easiest vegan pierogies on earth.
These are not the traditional way of making neither pierogies nor wontons. This is just my fun, little twist on colliding the two together. All you need to make these vegan pierogies is a quick, homemade chive cream cheese and potato filling and store-bought wonton wrappers. These do take a little bit of patience at first, just when stuffing and sealing them. But, after a few, you will fly through putting them together.
Am I the only one that eats pierogies for breakfast?
First off, I have been eating pierogies ever since I was a little kid. LITERALLY. My mom craved and ate these continuously when she was pregnant with me (LOL). And then, she always made them for breakfast when I was growing up. So now I think of pierogies as breakfast food. Not your cup of tea? That’s cool. Make them as an appetizer or serve them up as a side dish at dinner for the fam!
Speaking of serving them up, whenever I make these, I ALWAYS make a batch of my Breakfast Vegan Egg Rolls with Tobasco Maple Syrup to go along with them. I love dipping both the egg rolls and pierogies into the spicy syrup, and then I quickly slip into food heaven.
If you make these vegan pierogies, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Easy Potato and Chive Vegan Pierogies (Wonton-Style!)
How to Make the Potato Filling
- Add the potatoes to a large pot of lightly salted water. Bring up to a boil and cook until the potatoes are tender. Drain off the cooked potatoes and add them to a standing mixer (or a large bowl if mixing by hand.)
- To the mixer, add the rest of the ingredients except for the chives and wonton wrappers. Beat on medium-low speed until smooth.
- Add the chives in and mix just to combine. *The filling may taste strongly of salt and pepper by itself, but once it is eaten in the wonton wrapper, I promise it is not overpowering!
- Place the filling in the refrigerator until thoroughly chilled.
How to Assemble the Wontons
- Place one wonton wrapper in your hand so one of the corners is facing you, and put one flat tablespoon of the potato filling in the center.
- Now lightly dab water on the bottom outer edges of the wrapper.
- Take the bottom corner of the wonton wrapper and press it onto the top corner. Seal the outer edges together very well.
- Once sealed, gently press the potato mixture around from corner to corner.
How to Cook the Wontons
- Add about two tablespoons of vegan butter into a large saute pan over medium heat. Place 4 to 5 pierogies in the pan at a time. Cover and cook each side for 1 to 1 1/2 minutes, or until crispy and golden brown on each side. *Add more butter each time you fry a new batch of pierogies!
- I like to serve mine with caramelized onions and vegan sour cream! 🙂
Welcome to my tip section of the pierogies recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Can’t find chive cream cheese? Use plain cream cheese and add in an extra two tablespoons of fresh, minced chives!
- Add in cheddar cheese to the potato filling! If you want to give these vegan pierogies a bigger kick of cheesy flavor, add finely shredded vegan cheddar cheese to the potato filling. I’d recommend adding in about one cup of the cheese. Beat it into the potatoes while they are still hot; this way, it will help melt the cheese a bit!