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5 from 1 vote
Vegan Savory Ube Pierogies
Vegan Savory Ube Pierogies
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

I am giving Ube a savory spin with this Vegan Savory Ube Pierogies. Using some gyoza wrappers it gets you on the fast track to making these pierogies.

Course: Appetizer, Main Course
Cuisine: Filipino, Japanese, Polish
Servings: 40 Pierogies
Author: Rezel Kealoha
For the Pierogies
  • 1 Packet JSL Twin Dragons Gyoza Wrappers
  • 2 Cups Cooked and Mashed Ube
  • 1/2 Cup Vegan Mozzarella Cheese
  • 1/2 Cup Vegan Plain Yogurt
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • Salt and Pepper To Taste
  • 2 Tablespoons Sesame Oil
  • 1 Cup Water
For the Carmelized Onions
  • 1 Large Red Onion Sliced
  • 2 Stalks Green Onion Sliced
  • 2 Tablespoons Olive Oil
  • Salt and Pepper To Taste
For the Sauce
  • 1/2 Cup Vegan Cream Cheese
  • 1/4 Cup Vegan Yogurt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt and Pepper To Taste
Make the Pierogies
  1. Place the Ube, cheese, yogurt, onion and garlic powder in a bowl and mix well.  Season with salt and pepper. 

  2. Take a gyoza wrapper and place about a teaspoon of filling in the middle.  Wet the edges and pinch together.  Lay on a baking tray and repeat with the other wrappers. 

  3. To fry drizzle some of the sesame oil in a fry pan and place 4-6 pierogies.  Fry on medium high heat for 2 minutes then drizzle some water in the pan about 2 Tablespoons and cover to steam for two minutes.  Turn down the heat to low.  Repeat this process for the other pierogies.

Make the Carmelized Onions
  1. Place all the onions and oil in a fry pan and sautee until translucent.  About 10 minutes on medium low heat.  Season with salt and pepper.

Make the Sauce
  1. Combine all ingredients in a bowl and mix well

  1. To serve place some pierogies on a plate and add some onions on top.  Serve the sauce on the side.

To Freeze
  1. If you don't want to fry up all the pierogies all at once, lay them on a single layer on a baking sheet lined with parchment.  Freeze overnight on the tray and then take them off the tray and wrap in plastic wrap and store in the freezer for up to a month. 

  2. To cook from frozen place 4-6 pierogies in a fry pan with some sesame oil.  Fry on medium low heat for 2 minutes and then add in the water and cover on low heat for 4 minutes.  Take the cover off and then turn up the heat to medium high and fry for a further 2 minutes.  Repeat.