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Final vegan pierogies

Easy Potato and Chive Vegan Pierogies (Wonton-Style!)

Author Chef Summer Storm - garden grub
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!
Prep Time 50 mins
Cook Time 15 mins
Rest Time 20 mins
Total Time 1 hr 25 mins
Course Appetizer, Dinner, Side Dish
Cuisine American
Servings 25 pierogies



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! :)
Tried this recipe?Let me know how it was!