Perfect Pierogi Dough
Polish pierogi dough is traditionally made vegan, as it doesn’t have any dairy in it. All it is, is flour water and a bit of oil. Very simple and economical, which was always very important in Polish cooking.
I find vegan pierogi dough quite delicate and fragile and actually prefer making it with the addition of an egg, like in this recipe. It makes the dough a bit denser but I found that I have less “blow-outs” while boiling and dumplings tend to stay a bit more solid. I roll my dough out very thin so it is important to me that it doesn’t fall apart. I called it a perfect pierogi dough, because it always comes out great for me. It is a bit loose but it keeps filling in well.
I encourage you to try both versions (vegan dough recipe here) and decide which works best for you. You can find the recipe for many pierogi filling in the PIEROGI & DUMPLINGS section or the RECIPE INDEX, here.
Perfect pierogi dough
Ingredients
- 3 c / 375 g of all-purpose flour
- 1 egg
- 1 1/4 c / 300 ml of warm water
- Pinch of salt
Instructions
Place flour in a large bowl, add egg and salt. Start adding water and mixing with a wooden spoon. Mix until combined then transfer onto floured surface and knead until smooth. Add a bit more flour if dough is too wet.
Roll out into a thin sheet and cut out circles to be filled with your favorite filling.
What’s your experience with dough?
Please leave me a comment below.
Happy cooking and smacznego my hungry friends!
Love,
Anna
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I’ve never had a problem with blowouts when I’ve used only flower and water, it came out a little tough a couple times.. many places I read an egg makes the dough tough after cooking.. I’ve seen recipes use a little sour cream for the fat, have you tried?
My mother’s recipe called for as many eggs as you could afford, and that is same approach I use when making pasta. Sometimes my dough is a little tough, but I always believed that was because I worked too much flour into the dough, and re-rolled the scraps too many times. I will try this 1 egg recipe and see how I get on. I’m in Canada, and since I use recipes from around the world, I find that flour milling differs quite a bit (I know a couple of Snowbirds that take Canadian flour with them to Florida because American flour is so unreliable).
This is the same recipe my polish grandmother would use and our filling is cabbage with onions. So delicious every Christmas Eve!
I need a gluten free perogy.
Help
We have used wonton wrappers in a pinch. Some are made with rice flour.
I grew up making these since the 60’s along with other traditional Polish recipes. I learned from my mother and still make many of the dishes. Managed to get some of my grand mothers cook books. For the pierogi, I have experimented with many variations to overcome blow out, or to try to make them bigger. After all they’re delicious. Why eat a dozen when you can just make them larger and only have to fry up 6. For my dough I like to make pasta dough with Durum wheat flour which I mill my own. They can be rolled out thin and very durable. I now put my dough through a pasta roller on my KA and make a long sheet. then I put dollops of filling on the sheet and lay another sheet on top then cut them in rounds. Who says they have to be halfmoon? Cabbage, pork ribs and kielbasa in a Dutch oven seasoned with caraway low and slow in the oven is to die for. With fresh homemade French bread.