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
My cookbooks!
Visit my YouTube channel
Support us by shopping in our merch store!!
WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:
Many recipes start with flour, water, oil and salt.
I always use egg and sour cream — have not tried oil. Have you heard of sour cream?
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.