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Vegan Pierogi Dough

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“A wonderfully easy pierogi dough. Fill with onion and potatoes, cabbage, or anything else you can think of. We have even made dessert pierogi using apple pie filling! (Prep time includes 30 minutes for dough to rest).”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
36-40 pierogi
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
  2. Let the dough rest in the bowl (covered with a towel) for 30 minutes.
  3. Separate the dough into 2 parts.
  4. Roll one half of the dough until about 1/8" thick.
  5. Cut circles with a cookie cutter (i use a 3" cookie cutter).
  6. Add a teaspoon or so of filling (depending on how big your circles are. Don't put too much, or they will be hard to close.
  7. Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
  8. Roll out the other half of the dough, and cut, fill, and seal.
  9. At this point you can freeze the pierogi for later, or you can cook them.
  10. To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.

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