Pierogi Dough Recipe
This traditional pierogi dough recipe is soft, elastic, and easy to work with, making it perfect for classic Polish dumplings. Made with simple ingredients, this dough rolls out smoothly and creates tender, delicious pierogi that hold their filling beautifully. Whether you’re making sweet or savory pierogi, this versatile dough is the perfect base.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Rolling Pin
- Knife or round cutter (for shaping pierogi)
- Clean kitchen towel (for resting the dough)
Ingredients
- 2 ½ cups 315g all-purpose flour, plus extra for dusting
- 1 large egg
- ½ cup 120ml warm water
- ¼ cup 60ml sour cream or plain yogurt (optional for softer dough)
- 2 tbsp unsalted butter melted (or vegetable oil)
- ½ tsp salt
Instructions
- Step 1: Mix the Dough
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center and add the egg, sour cream (if using), and melted butter.
- Gradually pour in the warm water while mixing with a wooden spoon or spatula.
- Step 2: Knead the Dough
- Once the dough comes together, transfer it to a floured surface.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add a little flour; if too dry, add a few drops of water.
- Step 3: Rest the Dough
- Cover the dough with a clean kitchen towel or plastic wrap. Let it rest for 30 minutes at room temperature—this makes it easier to roll out.
- Step 4: Roll and Cut the Dough
- On a lightly floured surface, roll the dough out to about 1/8 inch (3mm) thickness.
- Use a round cutter (or a glass) to cut out circles, about 3 inches (7.5cm) in diameter.
- Fill each circle with your desired pierogi filling, fold in half, and press the edges firmly to seal.
- Step 5: Cook the Pierogi
- Bring a large pot of salted water to a boil.
- Drop the pierogi in small batches and cook until they float to the top, about 2-3 minutes.
- Remove with a slotted spoon and serve immediately, or pan-fry for a crispy finish.
Notes
Make-Ahead: Dough can be refrigerated for up to 24 hours, wrapped tightly in plastic wrap.
Freezing: Freeze shaped pierogi on a baking sheet, then transfer to a freezer bag. Boil straight from frozen.
Variations: Substitute sour cream with Greek yogurt for extra richness or add a touch of vegetable oil for a vegan-friendly version.
Rolling Tip: If the dough shrinks back while rolling, let it rest a few minutes to relax the gluten.
Freezing: Freeze shaped pierogi on a baking sheet, then transfer to a freezer bag. Boil straight from frozen.
Variations: Substitute sour cream with Greek yogurt for extra richness or add a touch of vegetable oil for a vegan-friendly version.
Rolling Tip: If the dough shrinks back while rolling, let it rest a few minutes to relax the gluten.