Pierogi Dough

READY IN: 35mins
YIELD: 4-5 dozen




  • Mix all ingredients together, either in a food processor or by hand.
  • Form into a ball; cover and let rest approximately 30 minutes.
  • Roll dough out onto a board or counter until about 1/4 inch thick.
  • Cut circles with large cookie cutter or drinking glass.
  • Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough.
  • Fold dough over filling and crimp with fork, moistening with water if necessary.
  • (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.).
  • To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag.
  • Filling Variations:
  • Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked.
  • Mexican pierogies: (I made these up).
  • 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome!
  • Cheesteak pierogies: (I made these up too).
  • 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.