Best 2 No Egg No Dairy Pierogie Dough Recipes
Embark on a delectable journey with a symphony of flavors in the world of "No-Egg-No-Dairy Pierogie Dough"! Pierogies, those delectable parcels of goodness, hold a special place in the hearts of food enthusiasts. With their soft and tender dough encasing a variety of savory and sweet fillings, they are a culinary delight that transcends borders and cultures. Whether you are a seasoned pierogi maker or a novice yearning to explore new culinary horizons, this article will guide you through the art of crafting exceptional pierogie dough without the use of eggs or dairy. Get ready to knead, roll, and fill your way to pierogi perfection as we delve into the secrets of achieving the perfect texture, flavor, and aroma that will make your taste buds dance with joy.
Here are our top 2 tried and tested recipes!
PIEROGI DOUGH
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
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
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.
Provided by Clevergirl7
Categories Low Cholesterol
Time 45m
Yield 30 pierogies
Number Of Ingredients 4
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.
Tips:
- For a chewier pierogie dough, use a higher protein flour, such as bread flour. For a more tender dough, use a lower protein flour, such as all-purpose flour.
- Make sure the water is warm, but not hot, when you add it to the flour. Hot water will kill the yeast and prevent the dough from rising.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour and make the dough strong.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide, which will make the dough light and airy.
- When rolling out the dough, use a light touch and try not to overwork it. Overworking the dough will make it tough.
- When cooking the pierogies, make sure the water is boiling before you add them. This will prevent them from sticking together.
- Cook the pierogies for 3-4 minutes, or until they float to the top of the water. Do not overcook them, or they will become tough.
- Serve the pierogies immediately with your favorite toppings, such as butter, sour cream, or fried onions.
Conclusion:
No-egg and no-dairy pierogie dough is a delicious and versatile dough that can be used to make a variety of dishes. It is easy to make and can be customized to your own taste. Whether you are making traditional Polish pierogies or something more creative, this dough is sure to please. So next time you are looking for a new and exciting recipe, give this no-egg and no-dairy pierogie dough a try. You won't be disappointed!
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