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
The perfect dumpling dough recipe for to make Pierogi dough, Vareniki dough, Pelmeni dough, Pirohy or Derelye dough. A simple classic dough recipe.
Ingredients
- 4 cups flour plus ¼ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
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Mix the flour and salt, place into a bowl and make a well in the centre.
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Add oil and crack the eggs into the flour. Using a fork, stir the eggs into the flour.
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Slowly add the water while kneading, until the dough forms a sticky ball.
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Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
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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.
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You now have the perfect Pierogi dough.
©PetersFoodAdventures.com
Christina
October 7, 2019 at 5:10 pmMy Ukrainian great-grandmother made “pyrohy” all the time. Her filling consisted of mashed potatoes, crumbled hoop or farmer cheese completely incorporated into the potatoes and added very finely chopped, sauteed onions (almost brown) to the mixture. . . salt and pepper to taste. She would serve them with browned butter and sour cream and the flavor of this dish was heavenly. She also made some sweetened ones with just the cheese which was nicely seasoned and served them with a light “sauce” made from sour cherries. The ones she made from pitted Bing cherries were served with a mascarpone cheese and sour cream. To the saurkraut pyrohy, she added sauteed finely chopped mushrooms. She made her own saurkraut which she seasoned with salt and pepper and a tiny bit of brown sugar. During the colder months, the pyrohy were made with ground beef seasoned with salt, pepper, ground cumin and then served with a cranberry sauce made with sugar and orange zest. These made a great dinner entree.
Peter's Food Adventures
October 7, 2019 at 5:15 pmOnions almost brown are the secret I believe!! That all sounds absolutely amazing! How lucky you are to have enjoyed all those flavors!!! 😋