This is an easy vegan pierogi dough recipe with no eggs or sour cream. It does the trick with basic pantry staples (all-purpose flour, water, canola oil and salt).
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, Vegan Beet Pierogi, Carrot Kasha Pierogi or Vegan Cheesy Potato and Bacon Pierogi. Each of these recipes provides step-by-step directions for assembling pierogi and cooking them, so even if you have your own favorite filling, you may find them helpful to browse for technique.
After rolling out the vegan 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.
Before I let you go, I just wanted to thank you for visiting Ugly Vegan Kitchen! I hope you enjoy this recipe 💚
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 the dough until it just comes together. Then, knead it until the dough is somewhat smooth, 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 vegan 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 dumplings (see notes above).
12 responses to “Vegan Pierogi Dough”
Excited to try this recipe with the potato & onion filling!
Yay! Hope you love them!
I’m so excited to have found your website! Just beginning my vegan journey after my cardiologist suggested I try it.
I’m so excited you’re here! And wish you much success in your vegan journey 💚
I mean, this is one of those things I miss so much. Thank you!!
Thank you! And yay to cooking up all kinds of delicious vegan pierogi! You’re so welcome 💚
I go to the renaissance festival every year and miss the pierogis! If I assemble the pierogis and freeze them, are they any good after being defrosted or even just popped straight into the boiling water?
While I’ve never tried it, I think it would work to fully assemble the pierogi and freeze them. If it was me, I wouldn’t defrost them. I’d just add them to the boiling water. If you try it, let us know how it goes!
So, I did it! I pre-made about 70 pierogis (doubled recipe above – I ran out of all-purpose and had to do 50/50 all-purpose and bread flour – and made one batch of the cheesy bacon and one of the mushroom sauerkraut), froze them, they kept frozen in my cooler until a few hours later when I was ready to cook and voila! they were amazing! <3 As I was boiling-then-frying them, they did start to defrost a bit as I was going, and that did not seem to cause any stability, cookability, or texture issues. I do recommend doing your best to keep them frozen (if you take them camping) just so they keep their shape during transport, though. These plus the Kitehill vegan sour cream were such a hit with everyone I was camping with (and some strangers, even) that I am making these fresh for a Christmas party (using spirulina and beet powder for dough coloring). Thank you so much for putting these recipes out there – they are so amazing!
Yay!! This is such a great news. I’m thrilled it worked out, was such a hit with everyone and that there will be more pierogi soon! Thank YOU 💚
Would it work with gluten free flour?
I wish I could give you more direction here, but I’m not sure how it would go. Currently, I don’t have much experience using gluten free flours. If you decide to try it out, I (and likely other folks who visit the blog) would love to know what you learn!