No Egg, No Dairy Pierogie Dough
"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."
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
30 pierogies
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
directions
- 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.
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Reviews
-
This a great pierogie dough, pure and simple. It was easy to work with and complemented my potato and cheese filling perfectly. Thanks for posting!
RECIPE SUBMITTED BY
Clevergirl7
Pittsburgh, PA
<p>I am also Clevergirl3 and Ql7 on Food.com. I am starting to add my favorite recipes. Check 'em out and my reviews, too. I am FINALLY retired, but don't spend all day cooking. I'd rather be swimming.</p>
