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 tsp of salt
- 1 egg
- 1 ¼ c / 300 ml of warm water
Instructions
Start by placing egg and salt in a bowl and whisking lightly.
Add flour and water. Mix until ingredients combine and form a dough ball. Knead only until well combined (about 2-3 minutes)
Notes
Freezing & Reheating Pierogi:
TO FREEZE: spread boiled and cooled pierogi on a baking sheet (not touching), and place in the freezer. After they are frozen, transfer to a zip-top bag.
TO REHEAT: place in a shallow pan with a bit of butter and a small splash of water. Heat covered on low until dumplings are hot (about 5 minutes), then uncover and brown on each side.
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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