No Egg No Dairy Pierogie Dough
Craft tender, versatile dumplings without the use of eggs or dairy with this simple No Egg No Dairy Pierogie Dough recipe. Perfect for vegan and plant-based diets, this dough comes together with just four pantry staples: all-purpose flour, salt, warm water, and neutral oil. The recipe’s easy-to-follow instructions guide you from mixing to kneading, ensuring a smooth and elastic dough that’s ideal for forming pierogies. Once prepared, the dough is ready to be filled with your favorite sweet or savory fillings, making it endlessly adaptable for any occasion. Whether you boil, sauté, or pan-fry the finished pierogies, this recipe guarantees a deliciously soft texture and satisfying homemade flavor. Try this dairy-free, egg-free pierogie dough for a crowd-pleasing, allergen-friendly option that doesn’t compromise on taste or texture!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Warm water
- 3 tablespoons Neutral oil (e.g., vegetable or canola oil)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
Make a well in the center of the flour mixture and pour in the warm water and neutral oil.
Using a fork or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
Transfer the dough onto a clean, floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time.
Once kneaded, shape the dough into a ball and place it in a clean bowl. Cover with a damp kitchen towel and let it rest for at least 20 minutes. This allows the gluten to relax, making the dough easier to work with.
After resting, divide the dough into four sections to make it easier to handle. Roll out one section at a time on a lightly floured surface until it’s about 1/8-inch thick.
Cut the dough into rounds using a 3-inch cookie cutter or the rim of a glass.
Your pierogie dough is now ready to be filled with your preferred stuffing. Seal the edges of each pierogie by pinching them tightly or crimping them with a fork.
Cook the pierogies in boiling salted water for 3-5 minutes, or until they float, then drain. Alternatively, they can be sautéed or pan-fried in a little oil or vegan butter for a crispy finish.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
