Traditional Pierogi Dough (Vegan Friendly, No Eggs)
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This traditional pierogi dough is the simplest one, made of flour and water. It’s elastic, pliable, soft and easy to work with. You can roll out this dough very thinly, and it won’t break when folding. The recipe has no eggs, making it suitable for vegans.
Once you’re done, stop the mixer. Poke the dough a bit with your fingers. Ideally, the dough should be soft, but still hold its shape when pinched. If it feels too loose - add a tablespoon of flour. If it feels too tough, add some water (a teaspoon at the time).
08Run the mixer for 5 minutes. After that time the dough should be soft, elastic and it shouldn’t stick to your hands.
09To let the gluten develop, cover the dough ball for 15-30 minutes and keep at room temperature. You can use a cloth or a warmed bowl placed upside-down.
10Once rested, divide the dough into workable chunks (I quartered it, but that’s up to you).
11Dust your working surface with flour. Roll out a chunk of dough, as thinly as you can.
12Cut out circles, roughly 3 inches (7.5-8 cm) in diameter. You can use a round cookie cutter, or a glass rim.
13Place a tablespoon of your chosen filling in the middle of each pastry round. Fold the edges together, creating a semi-circular dumpling. Press the edges firmly. Continue, until you’re out of dough and the filling.
14Once all pierogi are assembled, boil a large pot of water. Drop in a few pierogi at the time, waiting for them to float. Once they do, cook for another minute. Then remove them with a slotted spoon.
15Serve immediately with melted butter or another topping of your choice. Alternatively, melt a tablespoon of butter on a frying pan and fry pierogi on both sides until golden. If you would like to learn more, have a look at this post on how to cook pierogi.