Pierogi Dough Recipe
This soft and pliable pierogi dough is perfect for making traditional Polish dumplings at home. With just a few basic ingredients, you can create delicious homemade pierogis that are easy to roll and shape—perfect for stuffing with sweet or savory fillings!
Ingredients
- 2 ¼ cups (280g) all-purpose flour (plus extra for dusting)
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter (softened at room temperature)
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together the flour and salt.
Add Wet Ingredients:
- Add the egg, sour cream, and butter. Mix with a fork or hands until the dough comes together.
Knead:
- Transfer to a floured surface and knead for about 5–7 minutes until the dough becomes smooth and elastic.
Rest:
- Cover with a damp cloth or wrap in plastic wrap. Let it rest for 30 minutes at room temperature.
Roll & Shape:
- Roll out the dough to about ⅛ inch thickness. Cut circles using a round cutter (about 3 inches). Fill and seal each with your desired filling.
Cook:
- Boil filled pierogis in salted water for about 2–3 minutes until they float. Drain and serve with your favorite toppings.
Notes
- You can freeze the shaped, uncooked pierogis for later use. Just boil directly from frozen.
- Don’t overfill or the pierogis might burst while boiling.
- You can use yogurt instead of sour cream in a pinch.
Nutrition Facts (Per Serving — Dough Only)
- Calories: 180
-
Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 170mg
-
Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g