This pierogi dough is perfect for those who must stay away from eggs and dairy products as neither is used in this recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 30 to 50 pierogi
- 3 cups all-purpose flour, plus flour for dusting the work surface
- 1/2 teaspoon salt
- 1/4 cup sunflower oil
- 1 cup water
- Combine flour, salt, oil and water in large bowl, and mix until dough forms a ball. If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
- On a floured work surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Roll, cut, fill and cook pierogi.