Best Vegan Pierogi Dough Recipe for Soft, Tasty Dumplings

Pierogi are a beloved comfort food, often passed down through generations and celebrated in Polish, Ukrainian, and other Eastern European kitchens. Traditionally, the dough is made with eggs and dairy, but today I’m thrilled to share my best vegan pierogi dough recipe—so you can enjoy pillowy, tender dumplings, no matter your dietary preference.

Whether you’re a seasoned vegan, trying to accommodate guests, or simply looking to lighten up a classic, this recipe delivers all the nostalgia and satisfaction of traditional pierogi. With just a handful of pantry staples and some simple techniques, you’ll create a dough that’s easy to handle, flexible enough to shape, and perfectly chewy once boiled.

Get ready to fill your kitchen with the aroma of home-cooked comfort and discover how accessible (and delicious!) vegan pierogi can be.

Why You’ll Love This Recipe

• Egg-free & Dairy-free: This dough is 100% vegan, so everyone at the table can enjoy it.
• Easy to Handle: The dough is soft, smooth, and forgiving—a pleasure to roll and shape.
• Versatile: Fill your pierogi with anything from classic potato-onion to sweet fruits or creative vegan fillings.
• Freezer-Friendly: Make a big batch and freeze for future comfort food cravings.
• Authentic Texture: Chewy, tender, and satisfying—just like Nonna’s, minus the animal products.

Tip: If you’ve never tried pierogi before, start with a simple filling like mashed potatoes and caramelized onions!

Ingredients

Here’s everything you’ll need for the perfect vegan pierogi dough. Simple, wholesome, and easy to find in any pantry.

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Clean kitchen surface for kneading
• Plastic wrap or kitchen towel
• Rolling pin
• Round cutter (about 3-inch/7.5cm diameter)
• Pot for boiling
• Slotted spoon
• Baking sheet (for holding shaped pierogi)

Instructions

1. Combine the dry ingredients.

   In a large mixing bowl, whisk together flour and salt.

2. Add wet ingredients.

   Make a well in the center, pour in warm water and oil. Mix with a wooden spoon or spatula until a shaggy dough forms.

3. Knead the dough.

   Turn the dough onto a clean, lightly floured surface. Knead for 8-10 minutes—until the dough is smooth, elastic, and just slightly tacky.

   If sticky, sprinkle with a little more flour as needed.

   The longer you knead, the softer and stretchier your dough will become! Don’t rush this step.

4. Rest the dough.

   Shape into a ball and place back in the bowl. Cover with plastic wrap or a damp towel.

   Let it rest at room temperature for at least 30 minutes (up to 2 hours is fine). This relaxes the gluten and makes rolling easier.

5. Roll out the dough.

   On a floured surface, roll the dough to about 1/8-inch (3mm) thick. Try to keep an even thickness throughout to ensure even cooking.

6. Cut rounds.

   Use a round cutter (or glass) to cut circles. Gather scraps, re-roll, and continue until you’ve used all the dough.

   Cover rounds with a towel to prevent drying.

7. Fill and seal pierogi.

   Place about 1 tablespoon of filling in the center of each round. Fold the dough over to form a half-moon shape.

   Pinch edges firmly, then crimp with a fork or your fingers.

   Prevent leaks by making sure edges are tightly sealed. Dip your finger in water and run it along the edge if needed.

8. Boil the pierogi.

   Bring a large pot of salted water to a gentle boil. Drop in pierogi (work in batches, don’t overcrowd).

   Stir gently. When they float to the top (about 3-4 minutes), cook for 1-2 minutes more, then remove with a slotted spoon.

9. Serve or store.

   Enjoy boiled pierogi as is, or pan-fry in a bit of vegan butter/oil for a crisp finish. Leftovers freeze beautifully—just lay them on a baking sheet to freeze individually, then transfer to a bag for storage.

Tips & Variations

• Use bread flour for extra chewiness. If you like a slightly chewier dough, swap up to 1 cup of all-purpose flour with bread flour.
• Make it whole wheat. You can substitute up to half the flour with whole wheat for a nuttier, heartier dough.
• Try different oils. Olive oil adds a subtle flavor, while sunflower or canola keep the taste neutral.
• Rest longer for easier rolling. If you have time, let the dough rest a full hour—this makes it even more pliable.
• Creative fillings: Classic mashed potato, sautéed mushrooms, sauerkraut, lentils, or even sweetened fruits for dessert pierogi.
• Batch & freeze: Double the recipe and freeze uncooked pierogi for quick weeknight meals.

Pro Tip: For a golden, crispy exterior, toss boiled pierogi in a hot skillet with a little vegan butter until lightly browned.

Nutrition Facts

Nutrition information is for the dough only (per 3-pierogi serving, assuming 24 per batch, not including filling):

Note: Nutrition will vary based on your chosen filling and how you finish the pierogi (boiled or pan-fried).

Serving Suggestions

• Classic: Serve with caramelized onions and a dollop of vegan sour cream.
• Eastern European feast: Pair with borscht, pickled vegetables, and a crisp salad.
• Brunch: Pan-fry with vegan butter, top with chives, and serve alongside roasted veggies.
• Sweet pierogi: Fill with fruit and cinnamon, then sprinkle with powdered sugar after frying.
• Get creative: Try with vegan cheese and a drizzle of sun-dried tomato Alfredo sauce for a fusion twist!

Looking for more vegan comfort foods? Try our Costco Vegan Mushroom Stew Recipe or the ultra-satisfying Collard Green Casserole Recipes!

Conclusion

This vegan pierogi dough recipe proves that comfort food doesn’t need eggs or dairy to be authentic, delicious, and deeply satisfying. With just a few basic ingredients and a bit of love, you’ll create dough that’s easy to work with and just as delightful as the pierogi you remember.

Whether you’re sharing them with family, impressing friends, or stocking your freezer for cozy nights in, this recipe is sure to become a staple in your kitchen. Don’t forget to experiment with different fillings and toppings—vegan cooking is all about creativity!

And if you’re looking for more inspiration, check out our Chocolate Heaven Cake Recipe for dessert, or whip up a batch of Christmas Cookie Shots for a festive treat. Happy cooking, and smacznego!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Pierogi Dough”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This easy vegan pierogi dough is soft, elastic, and perfect for stuffing with your favorite fillings. No eggs or dairy needed\u2014just simple pantry ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “About 24 pierogi”, “recipeIngredient”: [“2 cups all-purpose flour”, “1/2 teaspoon salt”, “3/4 cup warm water”, “2 tablespoons olive oil”, “1 tablespoon vegan butter (softened)”, “1 teaspoon apple cider vinegar”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a large bowl, mix flour and salt.”}, {“@type”: “HowToStep”, “text”: “Add warm water, olive oil, vegan butter, and apple cider vinegar.”}, {“@type”: “HowToStep”, “text”: “Stir until a rough dough forms.”}, {“@type”: “HowToStep”, “text”: “Knead on a floured surface for 5 minutes until smooth and elastic.”}, {“@type”: “HowToStep”, “text”: “Cover with a damp cloth and let rest for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Roll out and use as desired for pierogi.”}], “nutrition”: {“calories”: “70 kcal per pierogi (dough only)”, “proteinContent”: “2g”, “fatContent”: “1.5g”, “carbohydrateContent”: “13g”}}