Dumplings are found all over the world in most cultures. This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. They're a boiled dumpling served with sour cream. It's a simple dough recipe that hasn't failed me yet.
This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. It's an easy to make dumpling dough recipe, very forgiving. If the dough is too wet, then add a bit more flour. If it's too hard and then add a bit more water. Allowing the dough to rest will soften it to the perfect consistency.
Pierogies, Perogies or Vareniki can have a variety of fillings. I love Potato, Onion and Cheddar Perogies or Vareniki with Farmer's Cheese (Tvorog). Some recipes use cabbage or even a sweet fruit filling. Pelmeni Dumplings are another family favorite. Stay tuned for great recipes coming up!
What we call Pierogies or Perogies in English come from the Polish word Pierogi. Vareniki (вареники) are popular in Ukraine and Russia and across the former Soviet Union. Pirohy are popular in Slovakia, and Derelye are enjoyed in Hungary. There are so many dumpling recipes. For the purpose of this blog, I'm calling this a Pierogi dough recipe, or also commonly called Perogy Dough recipe in North America. Pierogis are very popular in Poland when served on Christmas Eve dinner. Bon Appetit! Приятного аппетита!
Pierogi Dough Recipe
- 4 cups flour plus ¼ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon oil
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Add oil and crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
- You now have the perfect Pierogi dough.