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