Pierogi Dough Recipe

This recipe combines simple ingredients—flour, egg, sour cream, butter, and a pinch of salt—for a rich, tender dough that’s easy to roll and shape. The sour cream adds a subtle tang and keeps the dough moist, while the egg helps it hold together during boiling and pan-frying. With just 30 minutes of prep time, you can make a batch that’s great for freezing or cooking fresh.

Pierogi Dough Recipe

Recipe by Chef Sadat KhizarCourse: MainCuisine: PolishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

5

minutes

Calories

220

kcal

Pierogi Dough Recipe

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup sour cream

• 1/4 cup unsalted butter, softened (or melted and cooled slightly)

• 1–2 tablespoons water (as needed for texture)

Directions

• In a large mixing bowl, combine the flour and salt.
  
• Add the egg, sour cream, and butter to the flour mixture. Stir until the dough starts to come together.
• Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Add a tablespoon of water if the dough feels too dry.
• Wrap the dough in plastic wrap or cover it with a bowl. Let it rest at room temperature for at least 30 minutes. This helps the gluten relax and makes rolling easier.
• Divide the dough in half. Roll one half out on a floured surface to about 1/8-inch thickness. Keep the other half covered to prevent drying out.
• Use a round cutter (about 3 inches in diameter) to cut circles. Place your desired filling in the center of each circle, fold in half, and pinch the edges to seal.
• Bring a large pot of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the top, about 3–5 minutes. Remove with a slotted spoon.
• For extra flavor, sauté the boiled pierogi in butter until golden brown on each side before serving.

Recipe Video

Serving Suggestions

Pierogi are versatile and can be enjoyed in countless ways. Here are a few popular serving ideas:

• Savory Fillings: Stuff with mashed potatoes, cheese, sauerkraut, mushrooms, or ground meat. Serve with sautéed onions, sour cream, or crispy bacon bits.
• Sweet Versions: Fill with seasonal fruits like cherries, blueberries, or sweetened farmer’s cheese. Dust with powdered sugar or drizzle with melted butter.
• Pan-Fried or Boiled: After boiling, pan-fry in butter for a crispy finish, or enjoy them soft and tender straight from the pot.

Savings Suggestions

Making pierogi at home is not only rewarding but also budget-friendly. Here are some tips to stretch your ingredients:

• Buy in Bulk: Purchase flour and butter in bulk to save money over time.
• Use Leftovers: Repurpose mashed potatoes or cooked meats as fillings.
• Freeze for Later: Make a large batch and freeze uncooked pierogi on a tray, then transfer to freezer bags—perfect for quick meals later.

Frequently Asked Questions (FAQs)

1. Can I make pierogi dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 15–20 minutes before rolling.

2. Why is my dough too sticky or too dry?
Dough texture can vary with humidity. If it’s too sticky, add a little more flour. If it’s too dry, add water one tablespoon at a time until smooth and pliable.

3. Can I freeze pierogi dough?
You can freeze the dough before rolling. Wrap tightly in plastic and place in a freezer-safe bag. Thaw in the fridge overnight before using.

4. Is this recipe good for gluten-free flour?
This specific recipe is best with regular all-purpose flour. However, you can experiment with gluten-free blends—just note that texture may vary.

5. How many pierogi does this dough make?
This recipe makes approximately 20–24 medium-sized pierogi, depending on the size of your cutter and how thinly you roll the dough.