Dumplings are such a universal goodie. You have the sticky Chinese jiaozi, the Italian ravioli, or Japanese gyoza. Today, we will make a dumpling that is hugely popular across Europe: the Polish pierogi.
Because the traditional pierogi recipe uses wheat flour, eggs, and cream, it is not suitable for vegans or people with eggs, dairy, or gluten intolerance. No more, friends! Our pierogi recipe is gluten-free and vegan, made without any eggs or dairy products.
By removing those ingredients, this pierogi recipe is also healthier than the classic one. As you can see in the nutritional profile section, a portion of these Polish dumplings has three times fewer fats and almost zero saturated fats compared to those you buy in a store.
Ready for some finger-licking treats? Keep reading the recipe below, where we show you how to make gluten-free pierogi dough from scratch, and a tasty vegan filling with cabbage and mushrooms. Want to try out different fillings? Check out our FAQ section at the bottom of the page.