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Pierogi are Slavic potato-filled dumplings that can be stuffed with savory or sweet fillings, making them the ultimate comfort food. Serve up these sweet onion and potato pierogis that are miraculously savory AND sweet all in one dough crescent.

Onion and Sweet Potato Pierogis [Vegan, Gluten-Free]

This Recipe is :

High Carb Vegan Vegan






For the Filling:

  • 1 small sweet onion, diced
  • 1/4 cup coconut aminos
  • 1 medium sweet potato (about 4 ounces), peeled and diced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons coconut milk

For the Dough:

  • 1 cup sweet white rice flour
  • 1 1/2 cups sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1 cup coconut milk
  • 2 tablespoons pumpkin purée
  • 2-3 tablespoons water

For the Glaze:

  • 3 tablespoons coconut milk


  1. Preheat the oven to 400°F. Line a 15×13-inch baking sheet with parchment paper.
  2. To make the filling: heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
  3. Add the coconut aminos, sweet potato, salt, black pepper, and nutmeg and cook, stirring occasionally, until the spices are fragrant and the sweet potato is tender, about 7 minutes.
  4. Transfer the sweet potato and onion mixture from the pan to a food processor and pulse until the mixture comes together. While the machine is running, add the coconut milk, 1 tablespoon at a time, until the mixture is smooth.
  5. To make the dough: whisk together the sweet white rice flour, sorghum flour, tapioca flour, and salt in a large bowl. Make a well in the middle.
  6. Add the coconut milk and pumpkin purée, and stir to combine. Add the water, 1 tablespoon at a time, until a dough forms.
  7. Roll out the dough on a lightly-floured piece of parchment paper with another piece of parchment paper on top until it is about 1/4-inch thick. Remove the top piece of parchment.
  8. Cut out twenty 3-inch circles with a biscuit cutter, glass, or jar. Reuse any scraps of dough by rolling them out again and cutting out more circles.
  9. Place 1/2 tablespoon of the filling in the middle of each circle and fold it in half. Close the seams with wet fingertips and seal by making prong marks along the edges with a fork.
  10. To cook the pierogi, fill a medium-sized pot with water, place over medium heat, and bring to a boil. Add the pierogi, 5 or 6 at a time, to the boiling water. Remove them when they float to the top, about 4 minutes.
  11. Blot the pierogi with a paper towel and place them in an even layer on the prepared baking sheet.
  12. To make the glaze: brush the pierogi with the coconut milk and bake them until they turn golden brown, about 20 minutes. Turn them over halfway through baking.
  13. Transfer the baking sheet from the oven to a wire rack, and let it sit for 10 minutes before removing the pierogi. Serve immediately.


From Sweet, Savory, and Free by Debbie Adler






Debbie Adler is the owner of the nationally renowned, allergy-free, vegan, gluten-free and sugar-free bakery Sweet Debbie’s Organic Cupcakes in Los Angeles. She is also author of the critically acclaimed, award-winning cookbook Sweet Debbie’s Organic Treats and Sweet, Savory, and Free. Debbie has appeared on national television and radio shows such as NBC’s Nightly News and NPR’s Here & Now, as well as in the Los Angeles Times and other national publications.



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