Ingredients for No Egg No Dairy Pierogie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Oil
- 1 cup warm water
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How to Make 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).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
1g
Carbs
3g
