Pierogi Dough Recipe {Vegan, No Eggs} (2024)

FAQs

Does pierogi dough contain egg? ›

Some pierogi recipes include sour cream in the dough; they also often have more egg than a typical basic pasta dough. You should be fine using a regular homemade pasta dough. I learned to make perogis with a standard egg dough - egg, flour, water, and oil.

Any 3- to 4-inch round ready-to-cook dough will work; wonton wrappers are a good option, but frozen (and thawed) empanada wrappers, which I've found at Kroger, are even better.

Homemade Pierogi Dough

In order to give it those wonderful soft and malleable properties, an egg, egg yolk and vegetable oil are added to the traditional flour, salt, and water of most dough recipes.

Not rolling the dough thin enough

On the flip side, rolling the dough too thin could lead to pierogi that fall apart when sealing or boiling them. Getting the right thickness takes some practice, so don't feel discouraged if you don't master it the first, second, or even fifth time you attempt handmade pierogi.

They are both made from flour, common dumplings are more like biscuit dough, pierogies are more like pasta dough.

Classic Onion (Vegan) Pierogies

Smooth, creamy whipped potatoes, savory diced onions, and a perfect amount of salt and spices, wrapped up in a tasty pasta pocket. Mrs. T's Classic Onion Pierogies are simply satisfying sautéed in butter with a dollop of sour cream!

This recipe is a simple combination of flour, eggs, water, and salt.

When you overwork pierogi dough, it becomes too elastic and resists holding its shape, shrinking back when stretched (via A Dumpling Thing). In a video with Munchies, food author Emily Fedner says soft and malleable is the ideal texture to go for when making dough for pierogi-style dumplings.

Regardless of how you choose to spell it, pierogi are the very definition of comfort food. Think pillow-soft dumplings, oozing butter, filled with deep flavours and often served with a smorgasbord of toppings or sides (often crispy bacon and sour cream).

Ingredients. Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (Potatoes, Mono And Diglycerides, Sodium Acid Pyrophosphate, Citric Acid [Preserves Color]),Soybean Oil, Onions, Salt, Eggs, Yeast Extract, Spice.

What are Ukrainian perogies made of? ›

Dumplings stuffed with potato and cheese are beloved throughout Central and Eastern Europe, and in Ukraine may also be known as vareniki. Recipes for them are often scaled to feed a crowd, but the assembled, uncooked dumplings freeze well, and can then be cooked quickly for a hearty side dish.

Pierogi dough resembles a tight pizza dough, white & elastic; pasta dough is generally more yellow and firm. The recipe calls for sour cream or plain greek yogurt. I have used both with equal success, the yogurt just happens to be naturally fat free so I haven't used sour cream in forever for anything.

Place this ball under the tea towel and continue the process with the next ball of fresh dough. When you've rolled all the dough once, gather the scraps into 1 ball and reroll the dough, repeating until you've rolled and cut all the dough into wrappers.

The most obvious and easiest fix is to add more liquid. Very slowly, teaspoon by teaspoon, add a liquid that you've already included to your dough. Mix after each teaspoon—you don't want to over-saturate it and risk gooey dough. Don't overmix, because this might lead to the problem you're trying to fix!

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

This recipe is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. The dough should not be so dry it is crumbly or so wet it is sticky.

Ingredients. Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (Potatoes, Mono And Diglycerides, Sodium Acid Pyrophosphate, Citric Acid [Preserves Color]),Soybean Oil, Onions, Salt, Eggs, Yeast Extract, Spice.

This is very unique as many gluten-free crusts contain milk and/or eggs. This is a wonderful benefit to not only people who have to avoid certain foods, but also for those seeking to follow other strict dietary requirements for various health reasons.

Pierogi dough is not pasta dough. Pasta dough tends to be dryer, tougher and a more sturdy dough made from semolina flour, egg, salt and water. Pierogi dough is lighter, made with all purpose flour, sour cream, salt, egg & water.