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: Enough for 55-60 pierogi
  • Prep Time: 5 min

Ingredients

  • 3 c / 375 g of all-purpose flour
  • 2 tbs of oil
  • 1 1/4 c / 300 ml of warm water
  • Pinch of salt

Instructions

  1. Place flour in a large bowl, add oil 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.

  2. Roll out and use as normal pierogi dough.

Notes

Vegan dough is quite soft and sticky. It is a bit more fragile than my regular dough (with egg).

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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