Easy Potato and Chive Vegan Pierogies (Wonton-Style!)
These vegan pierogi wontons are filled with a vegan chive cream cheese and potato filling and seared in vegan butter until golden brown and crispy. These are best served with caramelized onions and vegan sour cream for a delicious appetizer or side dish!
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! :)