Best 2 No Egg No Dairy Pierogie Dough Recipes

Pierogies, beloved dumplings of Eastern European origin, have captured taste buds worldwide with their delightful combination of soft dough and savory fillings. Typically, these delectable pockets are made with eggs and dairy, but for those with dietary restrictions or personal preferences, this recipe collection offers a delightful selection of egg-free and dairy-free pierogie dough variations.

Embark on a culinary journey with our comprehensive guide, featuring three distinct dough recipes: the classic egg-free, dairy-free dough, a gluten-free alternative for those with gluten sensitivities, and a vegan option for a completely plant-based pierogie experience. Each recipe is meticulously crafted with accessible ingredients, ensuring a hassle-free preparation process.

Whether you're a seasoned pierogi enthusiast or a curious culinary explorer, our egg-free, dairy-free pierogie dough recipes will guide you in creating authentic and flavorful pierogies. Discover the joy of crafting these delightful dumplings from scratch, experimenting with various fillings and cooking methods to suit your palate.

Let's cook with our recipes!

NO EGG, NO DAIRY PIEROGIE DOUGH

No Egg, No Dairy Pierogie Dough image

Taken from the on-line Eastern European cooking site, recipe by Barbara Rolek. I use a food processor to mix-up the dough. Easy! I also use this dough for potstickers.

Provided by Clevergirl7

Categories Low Cholesterol

Time 45m

Yield 30 pierogies

Number Of Ingredients 4

Ingredients

3 cups all-purpose flour, plus additional flour for dusting the board
1/2 teaspoon salt
1/4 cup oil (they suggest sunflower oil)
1 cup water

Steps:

Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Roll, cut, fill, and cook pierogies.

PIEROGI DOUGH

Pierogi Dough image

Ukranian Pierogi ready to be stuffed with your favorite filling.

Provided by LINDAYURKIW

Categories Main Dish Recipes Dumpling Recipes

Yield 30

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1 egg, beaten

Steps:

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
Cover dough and let rest for 2 hours. Roll out and fill as desired.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g

Tips:

Ensure all ingredients are at room temperature before starting. This will help the dough come together smoothly.
Use a food processor to make the dough. This will save time and effort, and ensure the dough is evenly mixed.
If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Let the dough rest for at least 30 minutes before using. This will help it become more elastic and easier to work with.
When rolling out the dough, use a lightly floured surface to prevent sticking.
Be careful not to overcook the pierogies. They should be cooked until they are just tender, but not mushy.
Serve the pierogies with your favorite toppings, such as butter, sour cream, or fried onions.

Conclusion:

These pierogies are a delicious and versatile dish that can be enjoyed by people of all ages. They are also a great way to use up leftover mashed potatoes. With a little planning, you can make these pierogies ahead of time and freeze them for later. This makes them a great option for busy weeknights.