This recipe is a fun twist on pierogi (Polish dumplings) that is filled with the flavors and ingredients of a Big Mac. This recipe feels like you are biting into a burger that is wrapped in a delicious dough, complete with special sauce for dipping!
Ever wonder what would happen if you combined two foods people love? These vegan Big Mac pierogi are the epitome of comfort food. Everything you love from a Big Mac all wrapped up in delicious pierogi dough.
Pierogi Talk
Let’s first talk a bit about pierogi. A few years ago I made potato and cheese pierogi, one of my most favorite and most popular recipes! It is so loved I even had to put that one in the cookbook. Pierogi are a Polish dumpling, at least this is how I have always known them. When I posted that recipe some people got upset saying it was Ukrainian or Russian. So, I think it is safe to say it is popular in most Central and Eastern European nations. I always find it interesting because most cultures have some sort of a dumpling. For example, gnocchi, ravioli, tortellini, gyoza, wontons, potstickers, I would even say an empanada is kind of a dumpling and so many more to enjoy. Which is great for me because the more kinds of dumplings I can eat, the better!
Pierogi Dough
Pierogi are made with unleavened dough, it is very simple to make but is it a bit time consuming since you make them by hand. You will need a rolling pin or you can use a pasta machine to help roll the dough out very thin. The dough will need to rest for 30 minutes but that is great because you can work on other elements of the recipe.
So, I was online somewhere and I saw these Big Mac Pierogi from Thrillst and I was like that sounds amazing and a fun way to combine two recipes I love! While this is not traditional at all it is certainly delicious. The pierogi are filled with a cheeseburger filling made with textured vegetable protein, vegan cheese, and chopped pickles. The pierogi are first boiled and then panfried with sesame seeds for a hamburger bun effect! They are then served with special sauce and shredded iceberg lettuce. My non-vegan sister even enjoyed them and ate 5!
Textured Vegetable Protein
Let’s talk about textured vegetable protein aka TVP. So, I had bought vegan ground beef and I opened it up and it was covered in mold. I was like what am I going to do? But then I remembered, I had TVP. It is great because it is dehydrated and then you just rehydrate it when you are ready to use it. I like to get mine online or from Whole Foods. I use it in chilis, sauces, wontons, dumplings – it really is just a great product to keep in the house.
How to Store Them
These will last in the fridge for about 2-3 days, if they are eaten by then, and you can freeze them before the step to boil. Just be sure to freeze them on a baking sheet or something individually before storing in a container. You will have leftover filling. You can use it to make more pierogi, you can use it in a wrap, salad, make a Big Mac pizza! There are plenty of things to do with it.
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Big Mac Pierogi
Ingredients
Pierogi Dough
- 1 ¼ cup all purpose flour 150g, plus more for dusting
- 1 ½ tablespoons olive oil
- ¼ cup warm water 60ml
- Pinch of salt
Special Sauce
- ¼ cup vegan mayonnaise 56g
- 1 tablespoon sweet dill relish or dill relish
- 1 teaspoon maple syrup
- 1 teaspoon onion powder
- 1 teaspoon apple cider vinegar
- 2 tablespoons ketchup
- ⅛ teaspoon salt
Filling
- 1 cup textured vegetable protein (TVP) 96g
- ¾ cup warm water 180ml
- ½ tablespoon olive oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons dried chopped onion
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt or taste
- 2 dill pickles chopped
- ½ cup 56g vegan cheddar cheese
- ¼ head shredded iceberg lettuce about 50g
- 1 ½ tablespoons olive oil for pan frying
- 1 tablespoon sesame seeds
Instructions
- Prepare the dough: mix the flour in bowl to get out any clumps. Add the oil, salt, and warm water. Mix with a fork until a shaggy dough comes together. Dump out the dough onto a clean, lightly floured surface. Knead by hand for 3 to 5 minutes, until smooth. Form it into a ball, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Prepare the special sauce: add all ingredients into a small bowl and mix until well combined. Place in fridge until ready to use.
- Rehydrate the TVP with ¾ cup warm water. Pour it over the TVP and mix together with a spoon. Set aside for 5 to 10 minutes, until rehydrated.
- Pour the oil into a medium fry pan. Then add the TVP along with the soy sauce and seasonings. Do not add pickles and vegan cheddar yet. Sauté over medium heat for 5 minutes to warm up and slightly crisp the TVP. Taste the filling and adjust any seasonings to preference. Then remove from the heat. Mix in the pickles and vegan cheddar.
- After 30 minutes, remove the dough from the refrigerator. On a clean, lightly floured surface, roll out the dough to 1⁄4 inch (6mm) thick. Using a round cookie cutter, biscuit cutter, or glass, cut out 31⁄2-inch (9cm) circles. Place them on a clean, floured section of your counter or a floured cookie sheet; do not stack them on a plate, as they will stick. Cover the dough with a towel to prevent it from drying out. Reroll the scraps and repeat the process until all of the dough is used; you will end up with about 13 circles.
- Place 1 heaping tablespoon of the filling on the bottom half of a dough circle. Wet the other half of the circle with water and then fold the dough over the filling to form a half moon. Pinch the edges to seal. Place on a dish and keep the pierogi covered. Repeat until all of the pierogi are made.
- Fill a pot with water and bring to a boil over high heat. When the water is boiling, add 6 pierogi and cook for 3 to 5 minutes, until they float to the top. Remove with a slotted spoon and put on a cookie sheet or plate; try not to let them overlap. Repeat with the remaining pierogi.
- After all of the pierogi are boiled, heat up 1 ½ tablespoons of olive oil in a large nonstick frying pan over medium heat. Add the pierogi and pan fry for 5 minutes over medium heat or until crispy. Sprinkle with sesame seeds.
- Add the shredded iceberg lettuce to a plate and place pierogi on top. Serve with special sauce and enjoy.
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Oh my…these look incredible! I don’t think 13 will be enough for my sister and I! LOL It’s been over 3.5 months since we went vegan and she said how easy it’s been…I responded that it has for her because all she has to do is sit at the table, LOL She came to live with me 6 years ago due to her health issues, so I take care of her. I’ve always been the chef of the family and she eats whatever I make. Your recipes and ideas make my job of cooking for us so much easier, thank you Francesca. ♥️
These look heavenly! I wrote a super long comment, but I don’t know if it went through. Anyway…13 of these will not be enough, but it’s a start! I need to get TVP!
Fabulous!
thank you!