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Pierogi Dough - gluten-free, dairy-free

This is a beautiful gluten-free pierogi dough that could be used with various fillings from savory to sweet. I've used eggs in this recipe - I'm not sure how it will hold up with an egg-replacement like chia or flax.
Servings: 60 small pierogies


  • 1/2 cup unsweetened plain coconut yogurt I like President's Choice
  • 2/3 cup unsweetened plain almond milk, at room temperature you could use any plant-based milk
  • 1 egg, at room temperature, beaten I also prepare a second egg separately to have on hand to help moisten edges when closing the dough
  • 1/8 tsp sea salt
  • 2 1/2 cups Bob's Red Mill Gluten-Free 1-to-1 Flour if using another gluten-free blend, check to make sure there is xanthan gum in it - if not, add 1 tsp. xanthan gum to the mix


  • In a large mixing bowl, combine the coconut yogurt, milk, egg, and salt, and whisk together until well combined.
  • Slowly pour 1/3 of the flour into the liquid mixture, mixing constantly to combine well. Repeat for the second 1/3, and then the last. I like to get my hands in there to help combine the last of it really well as it will be thick and sticky at this point.
  • Prepare a clean surface on your counter, lightly dusted with more of the gluten-free flour blend. Place the dough on the floured surface, and with floured hands knead the dough until it becomes easier to handle and less sticky.
  • Form a ball. Put it back in the bowl and cover with plastic. Allow it to rest. I put mine in the fridge overnight but this isn't necessary.
  • While it rests, prepare the appropriate filling (see recipe below).
  • Enjoy savory pierogies with a dollop of unsweetened coconut yogurt, and/or sauteed onions. If you've used a sweet filing, you could eat them will a scoop of vanilla coconut yogurt, drizzled chocolate sauce, or sprinkle icing sugar on-top.