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Basic Pierogi Dough Recipe

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Pierogi Dough

Pierogi Dough

© 2008 Barbara Rolek licensed to About.com, Inc.
This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.

Get the kids involved in this project. Here are step-by-step instructions for how to make pierogi.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 to 2 1/2 dozen Pierogi

Ingredients:

  • 2 cups all-purpose flour
  • 2 large beaten room-temperature eggs
  • 1/2 teaspoon salt
  • 1/3 cup lukewarm water

Preparation:

  1. In a medium bowl, combine eggs, salt and water, and add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.

  2. Work with half the dough at a time. Follow these step-by-step insructions for how to roll, cut, fill and cook pierogi.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Very easy to make, Member dairy88

This was my first time making pierogi and everything came out really well. I've never had authentic, homemade pierogi - only store bought - so I don't know if this tastes authentic, but it was delicious. The dough comes out very sticky, however, so you should be prepared. I used more than a light dusting of flour as I rolled it out and floured my hands, but I tried to use as little as possible. I think the key to good pierogi is salting the filling properly, since the dough won't give it too much flavor. I would make this again.

34 out of 38 people found this helpful.

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