Meatless Pierogi


For the dough:

  • 500g plain (or gluten-free) flour, more if needed

  • Pinch of salt

  • 2 tablespoons of sour cream (olive oil for vegan alternative)

  • 1 egg (or vegan egg substitute)

  • 180ml hot water

  • Butter for cooking (or olive oil)

  • Extra butter for serving

  • Sour cream for serving

For the filling:

  • Olive oil for frying

  • 1 400g pack of Meatless Farm Meat Free Mince

  • ½ carrot, peeled and finely chopped or grated

  • ½ celery rib, finely chopped

  • ½ onion, finely chopped

  • Handful of parsley, finely chopped

  • 1 bay leaf

  • Pinch of nutmeg

  • Salt & pepper for seasoning

Key Equipment

  • Chopping board and knife

  • Mixing bowls

  • Wooden spoons

  • Frying Pan

  • Rolling pin

  • 9cm Circle cutter (or a sharp-edged mug or bowl)

  • Large pot

  • Slotted spoon


To make the dough:

  1. Combine the flour and salt in a large bowl.

  2. In a separate bowl, mix together the sour cream and egg.

  3. Add the hot water to the flour mixture, and then mix in the sour cream mixture.

  4. Knead the dough until it’s smooth and bounces back to the touch, around 10 minutes.

  5. Cover and set aside while you prepare the filling.

To make the filling:

  1. Heat a tablespoon of oil over medium-high heat in a non-stick frying pan.

  2. Brown the Meatless Farm Meat Free Mince for around 5 minutes till golden brown. Turn the flame down to medium and add the rest of the ingredients.

  3. Cook for 15 minutes, till ingredients are soft and fragrant.

  4. Season with salt and pepper and discard the bay leaf.

  5. Cover and set aside.

To make the pierogi:

  1. Roll out the dough to 3mm thickness.

  2. Using a 9cm circle-cutter, stamp out as many wrappers and you can fit.

  3. Place a tablespoon of filling in the centre of the wrapper and fold the edges together in a half-moon shape. Pinch the edges tightly together and crimp with a fork.

  4. Repeat for the rest of the dumplings

  5. Bring a large pot of water to a rolling boil, standby a plate for the dumplings once they are cooked.

  6. Drop dumplings into the pot to fill it without crowding them.

  7. Cook for 2-3 minutes, or until they float to the top.

  8. Remove and transfer to a plate. Repeat to cook the rest of the dumplings.

  9. Heat a wide pan over medium-high heat, and melt a tablespoon of butter.

  10. Add enough dumplings in the pan as you can fit.

  11. Fry on each side for 2 minutes, until lightly browned and crisp. Repeat as needed.

  12. Top with sour cream or butter, and serve immediately.

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