Vegan Pierogi Dough

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/4/22
Pierogi dough and filling

Schon & Probst / Getty Images

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 10 servings
Yield: 30 to 50 pierogies
Nutrition Facts (per serving)
185 Calories
6g Fat
29g Carbs
4g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 185
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 107mg 5%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 2mg 10%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan pierogi dough used to make Polish dumplings is perfect for those who are allergic to eggs and dairy products or for those who choose not to include them in their diet as neither item is used in this recipe.

Now that you have a vegan dough, choose a filling that contains no meat, egg or dairy for a truly vegan pierogi (see the list below).

If dairy and eggs are OK, but wheat isn't, try a gluten-free pierogi dough recipe, which does contain 1 egg.

Ingredients

  • 3 cups all-purpose flour, plus more as needed

  • 1/2 teaspoon salt

  • 1/4 cup sunflower oil, or other neutral oil

  • 1 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball.

  3. If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

  4. On a floured work surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.

  5. Roll, cut, fill, and cook pierogi.

Vegan Pierogi Fillings

  • Plum Pierogi Filling Recipe: Damson plums are traditionally used in Poland, but the more common Italian prune-plum is OK to use. The plums are slit in half to remove the pit and are replaced with granulated sugar or a sugar cube, put back together and then enrobed in the dough and cooked.

  • Dried Plum Pierogi Filling Recipe:  Don't count out this filling made with dried plums (prunes). They are moist, sweet and laced with cinnamon, cloves, and lemon juice.

  • Blueberry Pierogi Filling Recipe: This blueberry filling consists of fruit, sugar, cinnamon, and lemon zest and is popular in the summer in Poland.

  • Mixed Fruit Pierogi Filling Recipe: Cherries, chopped apples, strawberries and other small berries are perfect in this recipe that calls fruit, sugar, water, cinnamon or cardamom, lemon juice, and dry breadcrumbs.

  • Mushroom Pierogi Filling Recipe: If the margarine used to sauté the mushrooms and onions is replaced with a vegan alternative, this recipe makes a wonderful vegan filling.

  • Potato-Cheese Pierogi Filling Recipe: This classic filling can be made vegan by replacing the butter used to sauté the onions and the cottage cheese with a no-dairy alternative.