Description
This traditional pierogi dough recipe is vegan-friendly and requires no eggs, making it a perfect base for a variety of pierogi fillings. The dough is soft, elastic, and easy to work with, providing the perfect texture for these delicious Eastern European dumplings. Whether boiled or pan-fried, pierogi made from this dough are sure to be a crowd-pleaser.
Ingredients
Scale
Dough Ingredients
- 4 cups (500 g) all purpose flour
- 1 cup (8.45 fl oz, 250 ml) hot water
- 1 tsp salt
Instructions
- Sift and Mix Initial Flour: Sift four cups of flour onto your work surface. Make a well in the center and pour in a small amount of hot water. Start mixing using your hands to moisten the flour evenly.
- Add Water Gradually: Gradually add more hot water and continue blending it in with the flour to form a dough.
- Hydrate the Dough: Allow the dough to absorb the water until it doesn’t stick to your hands anymore, indicating it has enough liquid.
- Knead Thoroughly: Knead the dough continuously until it becomes soft, elastic, and free of lumps. This may take some time, so be patient.
- Use Mixer (Optional): Attach a dough hook to a mixer, place the flour in the bowl, and with the machine running, slowly add up to half a cup of hot water.
- Adjust Dough Texture: After mixing, poke the dough with your fingers. If it’s too loose, add flour by the tablespoon; if too tough, add water teaspoon by teaspoon.
- Final Mixing: Run the mixer for 5 minutes to ensure a soft, elastic dough that doesn’t stick to your hands.
- Rest the Dough: Cover the dough ball with a cloth or an inverted warmed bowl and let it rest at room temperature for 15 to 30 minutes to develop gluten.
- Divide Dough: Once rested, divide the dough into workable chunks, typically quartering it.
- Roll Out Dough: Dust the work surface with flour, roll out a chunk of dough as thinly as possible.
- Cut Circles: Use a 3-inch (7.5-8 cm) round cookie cutter or glass rim to cut out dough circles.
- Fill and Shape Pierogi: Place a tablespoon of your chosen filling in the center of each dough circle. Fold the dough over to make a semi-circular dumpling and press edges firmly to seal.
- Cook Pierogi: Boil a large pot of water and cook pierogi in batches. Once they float to the surface, cook for an additional minute and remove with a slotted spoon.
- Serve: Serve immediately topped with melted butter, or pan-fry the boiled pierogi in butter until golden on both sides for extra flavor.
Notes
- Make sure the water is hot to help soften the dough and make it easier to knead.
- Adjust flour or water quantities slightly as needed depending on humidity and flour type.
- Resting the dough is important for gluten development, resulting in a better texture.
- You can freeze uncooked pierogi for later use; just separate them with parchment paper.
- For vegan dishes, use plant-based butter or oil for frying or serving.
- Fillings can range from savory to sweet, including potatoes, cheese, mushrooms, or fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dumplings
- Method: Mixing, Kneading, Boiling, Optional Pan-frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 pierogi (approx. 60g)
- Calories: 150
- Sugar: 0.3g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pierogi dough, vegan pierogi, dumpling dough, traditional pierogi, no egg dough
