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    You are in: Home / Recipes / Pierogi Dough Recipe
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    Pierogi Dough

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    45 mins

    7 mins

    Scott #3's Note:

    I found this recipe on another website and thought it worked well. The dough turns out a bit sticky so you'll need plenty of flour on your rolling pin and surface. Makes (2) dozen large pierogi (5" dia. cutter).

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    Ingredients:

    Yield:

    Pierogi ...

    Units: US | Metric

    Directions:

    1. 1
      I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
    2. 2
      To stuff pierogi:.
    3. 3
      * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
    4. 4
      Roll out some dough on floured surface until about 1/16� - 1/8" thick.
    5. 5
      Cut out circles.
    6. 6
      Put a heaping teaspoon of your filling into the middle of your dough circle.
    7. 7
      Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
    8. 8
      Then pinch the edges together. Be very careful not to puncture the dough.
    9. 9
      Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
    10. 10
      Don't have the water boiling too vigorously while cooking the pierogi.
    11. 11
      GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
    12. 12
      Take out the pierogi and let dry.
    13. 13
      Note: the pierogi do freeze well.

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    Ratings & Reviews:

    • on November 30, 2011

      35

      I tried a recipe very similar to this, but it had Baking Powder too, and found it harder to work with than the other dough recipe I use which has less sour cream and instead has some vegetable oil along with warm water.

      The "all sour cream" ones do come out fluffier though, and a bit less chewy, so that's a bonus.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pierogi Dough

    Serving Size: 1 (1304 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.2
     
    Calories from Fat 41
    27%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.4 g
    12%
    Cholesterol 33.2 mg
    11%
    Sodium 121.6 mg
    5%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.7 g
    3%
    Protein 4.1 g
    8%

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