Gluten free and vegan Polish dumplings – how to make impossible totally possible.

I have always heard in my home that there is no good dough for dumplings ( called „Pierogi”) without eggs. At the beginning I wasn’t a big fan of cooking so I didn’t even try to object this saying. When I went on vegetarian diet several years ago, everything has changed. I started to cook a lot on my own and that’s when creativity in my kitchen was born. But I was still faithful to my mum’s recipie for dumplings dough. I also remembered when once she was trying to prepare gluten free dumplings – it turned out to be the total disaster. So when I got to know that one of our beloved friends from Teatro Metaphora is sensitive for gluten, I wanted to take up the challenge and surprise her with our traditional Polish dish suitable for her. So my first foray was during a big dinner that was held at our Teatro Metaphora place. At the moment you read „first foray” you could already presume that it wasn’t successful attempt. My biggest fault was thinking that all of the gluten free flours are the same. On the minus side, also my ability to understand Portuguese labels was still poor. So when I was in the shop I took the first gluten free flour my eyes spotted. I got back to the kitchen and we started to prepare the dough based on our regular recipie for dumplings ( maybe that was also a mistake). Imagine our surprise when instead of smooth dough we obtained grey, lumpy and sticky mass. Then I checked carefully the label of the flour, it turned out it was made from manioc… We did our best with what we had (still not enough.)  At first we even managed to form dumplings but then the dough didn’t want to cooperate with us. We tried everything: cooking, frying or baking. Each time we obtained unedible monster-looking creature. After some time we finally admitted that we failed. But I told myself that it’s not the last time and we can win this battle. I started with searching the Internet for the special recipies for those dumplings. Then I managed to find the right flour. And we tried again. I can’t describe my happiness when after mixing all of the ingredients we obtained smooth, elastic dough which turned out to be brilliant to make dumplings. And right now I also want to share with you  this wonderful feeling and taste of one of the best Polish dishes suitable for the ones sensitive to gluten and also on vegan diet. Yes, the dough is without eggs and it still tastes delicious!

Recipie comes from:



– 150 grams of gluten-free flour ( e.g. mix B Schaer )

– ½ glass of hot water

– 2 spoons of olive

– pinch of salt


– 1 package of frozen blueberries

– 3 spoons of sugar ( or more 😊)

– 1 spoon of vanilla sugar


– 250 ml of soy cream

– powdered sugar

– fresh lemon juice

  1. Sift flour with the strainer. Add hot water, oil and salt. First mix all of the ingredients with a spoon and then knead the dough until you obtain smooth ball
  2. Roll out the dough thin and cut it with round glass
  3. Mix blueberries with sugar
  4. Put 3-4 blueberries in the middle of each circle, fold the dough in half and pinch the edges together
  5. Boil the water in the pot, add one spoon of oil and one teaspoon of salt.
  6. Put dumplings in the boiling water. When they rise to the Surface, continue to cook them for around 5 minutes more.
  7. Mix soy cream, with powdered sugar and lemon juice. Put the cream on the top of boiled dumplings. Enjoy!

Together with all of the volunteers we recorded the video about Christmas traditions where there is a part about making dumplings. So if you are interested to see how to make them, don’t hesitate to check it out!

Aleksandra Szerejko
Volunteer at Teatro Metaphora – Associação de Amigos das Artes
European Solidarity Corps  
To know more:

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