No Egg No Dairy Pierogie Dough Receita

This incredibly easy pierogi dough recipe from Barbara Rolek's Eastern European cooking site skips the eggs and dairy, making it perfect for vegans and those with dietary restrictions! A food processor makes mixing a breeze, and this versatile dough is also fantastic for potstickers. Get ready to enjoy delicious homemade pierogies in under an hour!

Preparo 20 min

Cozimento 45 min

Calorias 61.6 kcal

Proteína 2g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para No Egg No Dairy Pierogie Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
Oil
1 cup warm water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this No Egg No Dairy Pierogie Dough? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer No Egg No Dairy Pierogie Dough

In a large bowl, combine 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 cup warm water. Mix with a food processor or by hand until a shaggy dough forms.
If the dough is too dry, add warm water, 1 tablespoon at a time, until it comes together into a moist, but not sticky ball.
If the dough is too sticky, add all-purpose flour, 1 tablespoon at a time, until smooth and elastic.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic.
Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours).
On a lightly floured surface, roll out the dough to your desired thickness. Use a cookie cutter or knife to cut out pierogi shapes. Fill, seal, and cook your pierogies according to your preferred method (boiling, pan-frying, or baking).