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vegan sweet potato & sauerkraut pierogies

vegan sweet potato & sauerkraut pierogies_hot for food

Everyone can get behind homemade pierogies! Making them isn’t as hard as you’ve been led to believe. Trust me, I myself am not a Polish grandma and I had no problem. These vegan pierogies will steal your heart (cause they sure stole mine).

I really wanted to make them vegan friendly and put my own personal hot for food touch on a tasty filling, so I figured it all out and I can’t believe how easy it is. Feel free to experiment with other filling ideas in your own home and you can even freeze these for easy delicious dinners anytime! If you try making them with another filling, let me know below in the comments. 

This video will show you every step of making these vegan pierogies, or keep scrolling for the recipe.

vegan sweet potato & sauerkraut pierogies_hot for food


vegan sweet potato & sauerkraut pierogies_hot for food
5 from 1 vote
Print Recipe

vegan sweet potato & sauerkraut pierogies

Making homemade pierogies is easier than you think! This version is stuffed with seasoned sweet potato and sauerkraut, and it's freakin' delicious.

Course Appetizer, Main Course
Cuisine Polish
Keyword dough, pierogies, sauerkraut, sweet potatoes
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 29 minutes
Servings 40 pierogi
Author Lauren Toyota



  • 3 C all-purpose flour
  • 1 tsp sea salt
  • 1 C water
  • 1 tbsp vegetable oil
  • 1/4 to 1/2 C all-purpose flour (for rolling out dough)


  • 3 1/2 C sweet potato, peeled and cubed
  • 2 garlic cloves, minced
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • 1/2 tsp fresh dill
  • 1/4 tsp dried sage
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/3 C sauerkraut


  1. Bring a pot of salted water to a boil and cook cubed sweet potato for 10 minutes or until pieces are cooked through and tender.
  2. While sweet potatoes are cooking, make the dough by combining all-purpose flour with sea salt. Then add water and oil and fold until just combined.

  3. Place the dough onto a lightly floured surface and knead until it comes together and is slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough. Cut it in half and wrap each smaller ball of dough in plastic wrap. Refrigerate the dough while you prepare the filling.
  4. Drain the sweet potatoes and mash until very smooth with the filling ingredients, except sauerkraut. Stir in the sauerkraut after mashing and mixing the sweet potato mixture. Refrigerate until ready to fill pierogies.
  5. If you’re cooking the pierogi immediately, bring a large pot of salted water to a boil while you roll, cut, and fill the pierogies.
  6. On a lightly floured surface, roll out one ball of dough until it is 1/16-inch thick. Use a 3 ½ to 4-inch round cookie cutter and cut out rounds of dough. Place each one onto a lightly floured baking sheet or tray, and cover with a tea towel while you continue to roll dough and cut out rounds. Do the same with the other ball of dough.

  7. Place ½ to ¾ tablespoons of sweet potato filling on one side of each round of dough. Have a small dish of water standing by. Using a finger, dab a little water on the edge of half the circle, fold the other side of dough over the filling and gently press and slightly pinch the two sides together sealing the pierogi. Set each pierogi back onto the floured baking sheets or trays without over lapping. If you want to freeze them at this point, make sure they’re lightly floured on the outside to prevent sticking and place them between layers of parchment paper.

  8. Boil pierogi in small batches for 1 to 2 minutes until they float to the surface. Remove them from the water with a slotted spoon and set aside onto a baking sheet or plate.

  9. Right before serving, fry pierogies in batches in a pan over medium heat with vegan butter for approximately 2 to 3 minutes each side until golden brown.
  10. Serve with vegan sour cream or try the hot for food cashew sour cream, as well as caramelized onions, and/or fried mushrooms!


  • Beata Dudek 4 years ago

    Good job, I’ve never had pierogi with sweet potato, this veg only now gets popular in Poland. I’m definitely going to try those, they look delicious!
    Congrats to the nice shape, it looks just a if my grandma made it 😉

    • Lauren Toyota 4 years ago

      thank you!

  • Leofromfrance 4 years ago

    We tried your recipe tonight, it was a real success! Exactly like the pierogies we had in Poland. So good. Thanks for this inspiring recipes, I’ve been eating vegan since I’ve discovered your blog, you make it look so easy that I’ve decided to change my eating habits for good 🙂

    • Lauren Toyota 4 years ago

      awww amazing! So glad it worked out. I have to say I surprised myself because I thought, dang these are really authentic!! haha AND congrats on your vegan journey!!

  • AmberEm 4 years ago


    I assume this can be used with GF all purpose flour?

    • Lauren Toyota 4 years ago

      I haven’t tried but yes as long as it’s the 1 to 1 replacement flour then it should be fine!

  • Po 4 years ago

    Just finished eating these for dinner. They were delicious and I’m so excited I have more in the freezer for another time!

  • Nathalie Pope 4 years ago

    Just tried these with GF flour and they were delish! I’m a recent vegan convert, after three years meat-free. I just wanted to say a big thank you, your blog and YouTube have been great for recipe ideas that I can make and even my meat eating husband enjoys.

    • Tor 3 years ago

      Hi 🙂 I’m wondering what kind of gf flour you used? I have bobs red mill all purpose but I’m thinking just plain rice flower might work better?

  • Cindy Le 4 years ago

    I can’t wait to try this recipe tomorrow!! These look like it’d be great paired with your cassava bacon recipe! Thanks for sharing John and Lauren!

  • Emily K 4 years ago

    Okay, so I made these for dinner tonight and I have to say, that sweet potato filling is frigging genius!!! But I need help!!! I totally screwed up the dough.. I used white unbleached flour for the dough, is that considered "all purpose"? I know sometimes kneading the dough too much makes it tough (activates the gluten and whatnot). It was so weird, like every time I tried to roll it out thin it kept springing back, ugh. Anyone have any pointers?

  • Elizabeth Ridsdale 4 years ago

    Oh my gosh Lauren and John, thank you so much for this recipe. Talk about vegan comfort food! Had these tonight and they were absolutely delicious. I didn’t have any sauerkraut on hand so included caramelised onion in the filling – so good. These are definitely a favourite!

  • Leanna Wong 4 years ago

    Would these still taste good with regular potato instead of sweet potato?

  • Tamicka 3 years ago

    Finally got around to making these. I had a bunch of homemade sauerkraut I made and wanted to do something with it and I thought of your pierogie recipe. I used yellow potatoes, sauteed onions and homemade sauerkraut for my filling. It was delicious! the dough is very stiff and can be tough to work with though, but the finished product is well worth the effort!

  • Carroll Kolasa 3 years ago

    I made these for my polish husband yesterday and he loved them! I love them too btw. Thank you for this recipe!!!

  • Kristen 3 years ago

    This recipe is amazing! The pierogies turned out perfect and tasted delicious! I did half sweet potato and half regular potatoes and it worked great.

    • Lauren Toyota 3 years ago


  • Robin 3 years ago

    Made a version of these with red potato and added fresh dill, parsley and green onion, they were super good! Thanks for the inspiration and the confidence to try a new cuisine and a new recipe!

  • Jadwiga 3 years ago

    I made my own sauerkraut & mushroom pierogi last night they were yummy.
    Just read this recipe today and the filling sounds good – I will have to give it a try.

  • Chelsea 3 years ago

    This recipe is TOO GOOD. Made this with some friends at a dinner party and we finished them off and wanted more! Another good Hot For Food recipe. 🙂

  • Jodi 2 years ago

    Thank you for sharing this recipe! I make these all the time but sometimes I use a mix of potato and squash instead of sweet potato because I almost always have squash on hand.

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