Traditions in cooking were not a big thing growing up. My mom wasn’t a cook. It was one of the first things I knew I wanted to do with my own family. Pierogi is a tradition in our home – no we are not Polish or German- we just love to eat it. Normally, we make it at Christmas when we have plenty of time off. Prepping filling one day, and dough the next. Many hands make light work. They taste so much better then store bought. It’s become a food of childhood memories for my kids. I decided as we inch ever closer to my birthday on Wednesday, (yes, I have a covid birthday this year…anyone else in similar boat?) The thing that we will do for my birthday this year is spend time as a family – Pierogi making …
Make every effort to keep the unity of the Spirit through the bond of peace.Ephesians 4:3
Most pierogi dough has egg or cream, and sound all mysterious and complicated- but really its isn’t complicated. Just like making pasta, it’s about time and quality of ingredients. For all of us out there, who are trying to walk the veggie life I have found one on Everyday Delicious that is more of a dumpling dough and really works well as a delicious wrapper. Now she did use dairy in the original recipe by using butter but a quick swap made that vegan. I find I do enjoy the “less rich” vegan dough much more then the egg and cream based dough and it can be less filling too. Working with the dough is similar to ravioli texture, sturdy, easy to cut, with a nice chew. It also works well for my pasta roller which is essential for me. I find it best if you let it rest overnight before rolling and filling. I also use a biscuit cutter which can be found for 89 cents at bulk stores. Give this recipe a try -you wont be sorry!
She also has a whole write up on tips and trick of pierogi making. I encourage you to check it out if your a first time pierogi maker! She has plenty of advice to give on how to make the best pierogi possible.
I always make huge batches and freeze my pierogi. Then I can pull them out and eat them when I feel like it. There is always a big debate on whether to boil, pan fry or oven bake. We boil ours in a big pot of salted water then finish off in a pan similar to pot stickers. Do as you please.
Lastly as for fillings: we have 4 that our favorite, but really the sky is the limit. Traditional mashed potato and shredded (vegan) cheese, sauteed onion and mashed potato, diced mushrooms roasted garlic and onion and lastly fruit pie filling (crisped and tossed in cinnamon sugar and served with whipped coconut cream). Just use what ever filling you like in these.
Vegan Pierogi Dough – by Everyday Delicious
- 4 cups flour all-purpose flour
- 1 cup + 2.5 Tbsp water
- 3 tablespoons vegan butter
- 1 teaspoon sea salt ground
- Add the flour and salt into a large bowl, mix together.
- In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-90 °C / 176-194 °F, that is when the water starts to move and steam).
- Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined.
- Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft and elastic, it shouldn’t stick to your hands. Add some water if it’s too dry, or a little bit flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).
- Wrap the kneaded dough in plastic wrap (so it doesn’t dry out), leave to rest for about 30 minutes or longer
Rolling and shaping
- Divide the dough into 4 parts.
- Onto a lightly floured surface, or pasta roller, roll out thinly the first piece of the dough, to a thickness of approx. 2 mm / 1/16 inch. If the dough is hard to roll out or too springy, set it aside for about 5-10 minutes to rest. Do not make too thin or they will burst while cooking
- Use a cup or a pastry cutter to cut out rounds. Place one ball of filling I use a 1 inch cookie scoop for even portions
- Gather scraps, cover with plastic wrap and set aside.
- Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking.
- Place the pierogi apart on a towel lightly sprinkled with flour (this is important, they can stick to the board), cover loosely with a kitchen cloth so that they don‘t dry out.
- Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Cook the pierogi in batches
- When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.
- Drain well and place apart on glass or plastic board – to prevent sticking
- Once cooled place in non stick fry pan on medium heat until crisp. Flip and brown other side.
- Garnish and Enjoy!