Vegan Pierogi Dough

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Vegan 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. It does make 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 encourage you to try both versions and decide which works best for you. You can find the recipe for my “non-vegan” pierogi dough here: pierogi ruskie

Vegan pierogi dough

Vegan Pierogi Dough

  • Yields: 55-60 dumplings
  • Prep Time: 5 minutes

Ingredients

  • 3 c / 375 g of all-purpose flour
  • 1 tsp of salt
  • 2 tbsp of oil
  • 1 ¼ c / 300 ml of warm water

Instructions

  1. To make the dough, place flour and salt in a bowl first, whisk lightly.

  2. Add oil and water. Mix until ingredients combine and form a dough ball. Knead only until well combined (about 2-3 minutes).

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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3 Comments

  1. My grandmother made these, an excellent cook, thin dough, you could cut them with a fork. Filling was potato with cooper sharp cheese, outstanding. Also did sauerkraut. In Philadelphia they want $2.00 each. Do you have more recipes for the filling. Today they put everything in them. Really miss my grandmother and my family, she was a Saint. Very kind and caring. From the Ukraine.

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