While many recipes for pierogi dough have eggs or sour cream in them, it isn’t necessary to enjoy pierogi. This easy vegan pierogi dough recipe has no eggs and no sour cream. It does the trick with basic pantry staples.
Once you finish following the directions of this recipe, you’ll be ready to add vegan pierogi fillings, like Vegan Potato and Onion Pierogi, Vegan Mushroom and Sauerkraut Pierogi, or Vegan Cheesy Potato and Bacon Pierogi. Each of these recipes provides step-by-step directions for assembling pierogi and cooking them.
After rolling out the pierogi dough, if you find that it resists being rolled out or doesn’t want to be shaped, it just needs time to rest. Give it an hour of rest, and then, try again.
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Vegan Pierogi Dough
3 cups all-purpose flour
½ cup water
¼ cup canola oil
Dash of salt
1. Add the flour, water, oil and salt to a large mixing bowl. Let it sit without mixing it for five minutes. Then, mix together. If the dough is too wet, add a little bit more flour. If the dough is too dry, add a bit more water.
2. Work the dough until it comes together. Then, knead it until it’s elastic, but don’t overwork it.
3. Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. Let the pierogi dough rest for 30 minutes.
4. After the 30 minutes, the dough is ready to be rolled out, cut into circles and assembled into pierogi dumplings.