Time 1h 20m
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.
Which fillings can I try in pierogies?
The classic pierogis are filled with farmer cheese and potatoes, but cabbage, spinach, sauerkrauts and mushrooms are also a common variation.
You can also fill them with ground meat, like beef, pork or chicken, much like you would with Chinese dumplings. Crispy bacon and onions are another tasty filling alternative.
Finally, just like crepes, pierogies are great with both savoury and sweet fillings. So you could have them with strawberries, raspberries and blueberries, apples or plums, and even jams.
As you can see, you can be very creative with pierogi fillings, so don't be afraid to stuff them with your favourite ingredients and make something new!
- Extra Virgin Olive Oil
- Gluten-Free Flour
- Xanthan Gum
- Lukewarm Water
- Sunflower Oil
In a mixing bowl, combine the gluten-free flour with salt and xanthan gum. Give all a quick stir and then add lukewarm water and 1 tbsp of vegetable oil.
Work the ingredients onto a floured surface until they come together into a smooth, soft dough.
Leave the pierogi pastry to sit for 20 minutes in a bowl wrapped in cling film.
Meanwhile, let's prepare the dumpling filling.
In a skillet, heat the extra virgin olive oil and add finely chopped onions. Sizzle until they become soft and translucent, and then stir in shredded cabbage and finely diced mushrooms and potatoes.
Cook the vegetables for 15 minutes or until you can easily mash the potatoes with a spoon.
Then, season with salt and pepper to taste.
Roll out the dough in between two sheets of baking paper to a 3mm (1/8 inch) thickness.
Cut out the dumpling shapes with a cookie cutter or a glass and then portion the mushroom filling on the pastry rounds.
Next, wet the edges with cold water and fold the dough over filling to form a half-moon shape. Seal the edges pressing with your fingers or with a fork.
In a saucepan, bring water to a boil and add a few pierogies avoiding overcrowding or they'll stick one another.
Simmer until the dumplings rise to the surface and then cook them for a further 3 minutes.
Then, drain well.
You can eat the dumplings just boiled, but for extra flavour, we recommend you pan-fry them.
To do so, sizzle some chopped onions with a 1 tbsp of vegetable oil in a non-stick skillet and then sear the pierogies for 3 minutes on each side or until they are nicely browned.
To finish, garnish with fresh parsley and black pepper before serving.
Make sure the cabbage and mushroom filling isn't too runny or it will make the dumpling dough soggy. Cook the vegetables uncovered for the last minutes to get rid of any excess liquids.
The size of the pastry rounds should be about 3 - 4 inches (7 - 10 cm).
Keep the uncooked pierogies under a dump tea towel to prevent them from drying out.
Once cooked, keep the dumplings well separated on a greased plate to prevent them from sticking one another.