Vegan Pierogi Dough Recipe

Introduction

Vegan pierogi dough is a simple, versatile base perfect for creating delicious plant-based pierogi. With just a few basic ingredients, you can prepare tender dough that pairs well with a variety of fillings.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Gradually add the warm water and oil while mixing until the dough begins to come together.
2. Step 2: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for at least 30 minutes before rolling out and filling.

Tips & Variations

• Use warm water to help the dough become more pliable and easier to work with.
• For extra tenderness, replace half of the all-purpose flour with whole wheat flour.
• If the dough feels sticky, sprinkle a little more flour while kneading but avoid adding too much to keep it soft.

Storage

Wrap the prepared dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Before using, allow it to come to room temperature and knead briefly. You can also freeze the dough wrapped well for up to one month; thaw completely before rolling out. Cooked pierogi can be refrigerated for 3-4 days and reheated by pan-frying or boiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor to make the dough?

Yes, a food processor can speed up mixing the ingredients, but you should still knead the dough by hand afterward to develop the right texture.

Is it necessary to let the dough rest?

Yes, resting the dough helps relax the gluten, making it easier to roll out and resulting in a more tender pierogi crust.

Vegan Pierogi Dough Recipe

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★★★★★

5 from 139 reviews

This simple vegan pierogi dough recipe is perfect for creating tender and pliable dumpling wrappers without any animal products. Made with basic pantry ingredients including flour, water, salt, and oil, it provides a versatile base for your favorite savory or sweet fillings. The dough is easy to mix, knead, and rest to develop the perfect texture for boiling or pan-frying your pierogis.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: Dough sufficient to make approximately 30 pierogi wrappers
• Category: Dough
• Method: No-Cook
• Cuisine: Eastern European
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (such as canola or sunflower oil)

Instructions

1. Mix the Dough: In a large mixing bowl, combine the flour and salt. Gradually add warm water and the vegetable oil while stirring to form a rough dough.
2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
3. Rest the Dough: Shape the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and shape.

Notes

• Use warm water to help the dough come together more easily.
• Resting the dough is crucial for a tender texture and easier handling.
• Adjust flour as needed depending on humidity and flour brand to achieve a smooth, non-sticky dough.
• This dough can be boiled or pan-fried once filled.
• If desired, add a teaspoon of sugar for a slightly softer dough and to balance flavors.
• Store unused dough wrapped in plastic wrap in the refrigerator for up to 2 days or freeze for extended storage.

Keywords: vegan pierogi dough, dumpling dough, plant-based pierogi, vegan Eastern European dough, pierogi wrappers