vegan sweet potato & sauerkraut pierogi

vegan sweet potato & sauerkraut pierogies_hot for food

Everyone can get behind homemade pierogi! And I’m hoping you’ll get behind my vegan sweet potato & sauerkraut pierogi too.

Making pierogi 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 pierogi 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 opt out of sweet potatoes and sauerkraut for the filling how about mixing mashed potato with my nacho cheese. Yum! Or if you try another filling let me know what you did in the comments below.

The video here will show you every step of making these vegan pierogi!

vegan sweet potato sauerkraut pierogi hot for food
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vegan sweet potato & sauerkraut pierogies_hot for food
4.5 from 8 votes
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vegan sweet potato & sauerkraut pierogi

Making homemade pierogi 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 pierogi.

  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!

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30 thoughts on “vegan sweet potato & sauerkraut pierogi”

  1. 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 😉

    1. This recipe was amazing! The dough was great, and they turned out so much better than my previous attempts. I was really wanting something that leaned heavy on the sauerkraut so I actually quadrupled the quantity of sauerkraut and used less sweet potato. I love how it’s so easy to adjust the flavors of the filling. Will be making again when a craving hits since I can’t get pierogies like this anywhere!

  2. 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 🙂

    1. 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!!

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

  3. 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.

    1. 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?

  4. 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!

  5. 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?

  6. Elizabeth Ridsdale

    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!

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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. 🙂

  12. 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.

  13. These were SO good! I didn’t know what to expect because the recipe seemed simple, but WOW! I used fresh sage and no dill (this was all I had!), and added a bit more black pepper and sauerkraut to suit by taste.. but these are just perfect! Thanks for a brilliant recipe, love your cookbook too!

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