New recipes

Pierogi dough recipe

Pierogi dough recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Cuisines
  • European
  • Eastern European
  • Polish

Wondering how to make pierogi dough? This recipe shows you how, step-by-step. In the end you can use it for any type of pierogi, sweet or savoury.

15 people made this

IngredientsMakes: 80 pierogi

  • 1kg plain flour
  • 2 eggs
  • 80g butter
  • 500ml warm water

MethodPrep:30min ›Ready in:30min

  1. Place the flour on a clean work surface. Make a well in the centre. Crack in the eggs, add the butter and pour in a little of the warm water.
  2. Start mixing, then add a bit more of the water.
  3. Knead well, continuing to add more water as needed.
  4. Continue kneading till dough is soft and smooth, adding a little more flour only if needed.
  5. The pierogi dough is now ready to use in your favourite pierogi recipe!


Pierogi dough

Recently viewed

Reviews & ratingsAverage global rating:(3)

More collections

Traditional Pierogi Dough (Vegan Friendly, No Eggs)

The secret of pierogi and their unique taste lies in…. the dough!

This traditional pierogi dough is the simplest one, made of flour and water. It’s elastic, pliable, soft and easy to work with. You can roll out this dough very thinly, and it won’t break when folding. The recipe has no eggs, making it suitable for vegans.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Even the most sophisticated filling won’t save our dumplings, if the dough is too tough or floury. But with these tips and the recipe below, you’ll get it right every time.

If you’re looking to learn more about Polish dumplings, have a look here:

Recipe Summary

  • 1 large egg, lightly whisked
  • 2 tablespoons sour cream
  • 1 cup whole milk
  • 1 cup water
  • 5 cups all-purpose flour, plus more for surface and dusting
  • Yellow cornmeal, for dusting
  • Pierogi with Potato Filling and Brown Butter
  • Pierogi with Cabbage Filling and Clarified Butter
  • Pierogi with Blueberry Filling and Spiced Sour Cream
  • Pierogi with Italian Plum Filling and Spiced Sour Cream
  • Coarse salt
  • Pierogi with Potato Filling and Brown Butter
  • Pierogi with Cabbage Filling and Clarified Butter
  • Pierogi with Italian Plum Filling and Spiced Sour Cream
  • Coarse Salt

Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.

Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl let rest for 1 hour.

Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.

Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).

Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.

Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.

Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.

Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

Pierogi Dough

This basic dough recipe is the key to perfect tender pierogis.


  • 2-½ cups Sifted Flour, Warmed Through In The Microwave
  • ½ teaspoons Finely Ground Salt
  • 1 whole Egg, Beaten
  • ¼ cups Sour Cream
  • ⅓ cups Luke Warm Water
  • 2 cups Filling Of Choice (see Suggestions Below)
  • 2 Tablespoons Butter For Frying (if You Choose The Second Cooking Method)
  • Optional Toppings: Dollop Of Sour Cream And Chopped Bacon For The Savory Filled, And Powdered Sugar For Sweet Filled


In a microwave safe bowl heat the sifted flour in 10 second increments until it is warmed all the way through. Do not heat it too much or it will cook the egg in the next step.

In a large bowl mix the heated flour, salt, egg, and sour cream with your hands until crumbly. Slowly add 1/3 cup warm water and knead by hand until it forms a soft but slightly sticky ball… Do not over knead!

Wrap dough in plastic wrap and let rest in a cool place for at least 1 hour.

Unwrap dough and roll it out onto a floured surface with a rolling pin… Do not use a pasta machine for this recipe! Cut the dough with a round cookie cutter (we use a pint glass and it makes the perfect size).

Fill the dough rounds with your favorite fillings, fold, and pinch shut. Lay in a single layer on a baking sheet and freeze for one hour. Remove from baking sheet and place in freezer bags, store in freezer.

For fillings we like mashed potato with white cheddar, saurkraut and sausage, grilled onions with mushrooms, braised short rib meat, gzika, pie filling, jams, whole fruit, or preserves. We’ve also used crisp bacon, cottage cheese, green onions, chopped kielbasa, grilled pineapple, pico de gallo, chives, pumpkin puree (can go savory or sweet), and olives.

We have had friends over for Pierogi night…we make the dough up ahead of time and everyone brings a different filling (or two), and then we have a make-your-own-pierogi-bar. Have Ziplock freezer bags and colored sharpies ready for everyone to bag and take home their creations.

When you are ready to eat them, heat a couple quarts of water to boiling in a large stock pot on the stove (just like you would for any pasta).

Take the pierogis out of the freezer and add them in batches of 5 or 6 to the boiling water. When they float they are done (about 6 minutes). You can eat them just boiled with the traditional dollop of sour cream and chopped bacon for the savory ones, and powdered sugar on the sweet ones.

Another method (the one my husband prefers) is to have a heated skillet with melted butter it in next to the boiling pot. When done boiling them, transfer the boiled pierogis immediately to the skillet and fry for a couple minutes on each side until golden brown.

Pierogi Dough for Potato and Goat Cheese Pierogi

Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.

Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.

Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.

#13 – Homemade Pierogi Dough

Before setting out to write today, I wanted to educate myself. My grandfather was Ukrainian and for some reason I always thought pierogi came from Ukraine. I wanted to look into this after spending the day with my fantastic friend KF making pierogi and she made a comment about how her grandmother has been making pierogi since she was a young girl. (and they are not Ukrainian) Imagine my shock when I find out the name Pierogi originally came from Poland. (duh!) And if you notice in my previous post for Chocolate Chip Cookies, I’ve been spelling them completely wrong for… uhm, my entire life? And pierogi is already plural so there’s no need for me to toss a s at the end. I should know that from science class, now shouldn’t I? Fungi vs. fungus

But to the fun stuff, I have so many wonderful memories around my grandma and making pierogi. I think the entire family does. She was renown for her pierogi, which saw her making hundreds just to appease her children and grandchildren. When the grandchildren were old enough, we were happily enlisted to help in the kitchen rolling potato balls for the inside and later, taught the proper pinching technique to ensure the yummy potato stuffing remained encased in the dough while being cooked, then later fried.

Unfortunately I never did get my grandmother’s dough recipe before she passed, but KF got hers from her grandma and its INCREDIBLE. (and she’s letting me share it here!) The potato mixture is never the same twice and can be decided upon by your mood (or what you have available). I’ve mixed an assortment of ingredients into my mashed potatoes including cooked crumbled bacon, onion, cooked crumbled hamburger meat and garlic but my go to recipe always includes old aged cheddar. Lots of it. So boil your potatoes, add milk, butter and mash. Add salt, pepper and your choice ingredient and keep sampling until you get to the flavour you love. Then grab some extra hands and get rolling your dough, stuffing and pinching. It will all be worth it when you get to enjoy your little pieces of heaven on a plate!

I wouldn’t recommend refrigerating leftover dough. It’s better to store pierogi with filling, either just blanched or fully cooked – they can be stored for up to 3 days.

I wouldn’t recommend freezing just the dough on its own. But you can freeze the whole pierogi, stuffed with a filing of your choice.

To do so, find a tray or a cutting board that fits into your freezer. Grease it lightly and place cooled dumplings onto it (make sure they don’t touch each other). Place the tray in the freezer for 2 hours. After that time you can transfer frozen pierogi into a freezer-friendly bag.

When you’re ready to eat them again, thaw pierogi overnight and reheat in boiling water. Serve with a topping of your choice or finish off on a frying pan for some extra crispness.

Pierogi Dough Recipe: Classic Dough for Quintessential Polish Dumplings

Pierogi are the national food of Poland here's the recipe for its dough foundation.

Pierogi are quite popular for its simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

In this post, we’ll show you the pierogi dough recipe, the unassuming base for this classic Polish staple food.

Taken by B. Huff via [Public Domain].

Pierogi are the national food of Poland, and common throughout the world for the simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

Traditionally a “peasant food” in Polish cuisine, it is now quite popular to eat at almost any time of day. Pierogi can also be found spelled perogi, pierogy, perogy, pierógi, perogie, pierogie, piroghi, pyrohy, or pyrogy (depending on the language and country of origin).

This recipe is just for the dough, and you can fill in whatever ingredients you desire. The word pierogi is already the plural form, as it you generally eat more than one at a time the Polish word for a single piece is pieróg.

Make Pierogi Dough in Mixer

A set of different mixers

In this video I will show you how to use a mixer to make a pierogi dough.

The use of a mixer or a food processor is most convenient particularly when you are making a blanched pierogi dough that is made with hot butter and water.

A mixer is, of course, convenient at any time.

Any time you make a pierogi dough, it is recommended that you make a series of small batches rather than one large batch. In that way your dough will not dry out between the time that you put it on the table and the time that you roll it out.

When using a mixer use the paddle or whip rather than the bread hook. And the paddle is the best choice if you intend to make a rather stiff dough. As you gain experience and make less stiff doughs, then the whip is the best choice.

In the video you see both a paddle and a whip being used.

To make the dough, add your dry ingredients to the mixer and then add your liquid ingredients with the whip or paddle moving at slow speed. As the flour gets wet you can increase the speed of the beater to thoroughly combine the ingredients.

Do not over mix the dough. If you work it out too much you will make it tough.

Once the ingredients are thoroughly combined remove the dough from the bowl and finish the kneading process by hand.

The dough that you see being made in this video is a blanched pierogi dough and when it comes out of the mixer it is hot. So be careful when you put your hand into the mixing bowl to remove it.

On the pastry board work the dough as necessary to get a satiny feeling to it. Note how it is done in the video.

If the dough is tacky, just add flour to the dough by working it in on the pastry board.

The Process Of Making Pierogi Dough

Do be sure to watch the video. It is the best way to learn.

Put the flour and other ingredients in a mixing bowl and add 2/3 to 3/4 of the amount of water recommended.

Mix the dough with a wooden spoon or rubber spatula until it starts to bind. As you mix, if there is not enough water to pick up the dry flour in the bowl, add more water until it incorporates into the mass.

If you add too much water and the dough becomes tacky, no problem. We can fix that.

On your pastry board or cutting surface, spread some flour and put the dough on the.flour.

Now knead the dough a couple minutes. Gluten will start to develop and the dough will start to get a satiny feeling.

All that you want to do is have the dough bind together. And you can do that in probably two or three minutes.

If your dough started tacky, just add extra flour to your cutting board and work it in until the dough gets to be the consistency that you want.

In general, when using a mixer, add all the ingredients to the mixing bowl and mix the mass with a bread hook. Add flour or water by the tablespoon to adjust the dough consistency to the point where it clears the side of the bowl.