The basic ingredients in this recipe—flour, egg, sour cream, butter, and a little bit of salt—combine to create a rich, soft dough that’s simple to roll out and form. The egg keeps the dough together while it’s boiling and pan-frying, and the sour cream gives it a mild flavor and keeps it moist. You can prepare a batch that works well for freezing or cooking fresh in only 30 minutes.
Pierogi Dough Recipe
Course: MainCuisine: PolishDifficulty: Medium4
servings30
minutes5
minutes220
kcalPierogi 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 can be consumed in a variety of ways due to their versatility. Here are some well-liked serving suggestions:
- s="wp-block-list">
- Savory Fillings: Add ground beef, sauerkraut, cheese, mashed potatoes, or mushrooms. Serve with crispy bacon bits, sour cream, or sautéed onions.
- Sweet Versions: Stuff with blueberries, cherries, or sweetened farmer’s cheese, depending on the season. Pour with melted butter or dust with powdered sugar.
- Boiled or Pan-Fried: Eat them tender and soft right out of the pot, or pan-fry them in butter for a crunchy finish after boiling.
Savings Suggestions
In addition to being satisfying, preparing pierogi at home is also reasonably priced. The following advice will help you use your ingredients more:
- s="wp-block-list">
- Buy in quantity: To avoid spending money over time, buy butter and flour in quantity.
- Utilize Leftovers: Make fillings out of cooked meats or mashed potatoes.
- Make a big quantity and freeze the raw pierogi on an aluminum cookie sheet before transferring them to freezer bags for easy meals at a later time.
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.
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.
