This is my go to Pierogi dough recipe. It's soft and elastic and easy to roll out. This dough is perfect for all Eastern European dumplings. A simple dough recipe that hasn't failed me yet.
This is a pretty classic pierogi dough recipe. Made 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. In the old country, when times were tough, they used what they had. Sometimes ingredients were scarce.
Eastern European Dumplings
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. Uszka are meat filled Polish dumplings. Pierogis are very popular in Poland when served on Christmas Eve dinner.
Dumpling Recipes Using this Dough
- Vareniki - moon shaped dumplings stuffed with Tvorog
- Potato Pierogi - classic stuffed with mashed potatoes and cheddar
- Pelmeni using a Mold - an easy Pelmeni recipe with octagon shaped dumplings
- Pelmeni (Siberian Ravioli) - classic Siberian with beef and onions
- Manti - Uzbek steam dumplings with beef and pumpkin
Ingredients
- 4 cups flour (plus ¼ cup extra flour for kneading)
- 2 small eggs
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon oil
Pierogi Fillings
Pierogies are filled with sweet or savory fillings. Pierogies, Perogies or Vareniki can have a variety of fillings from including (but not limited to);
- Potato onion and Cheddar
- Tvorog (Farmer's Cheese)
- Cabbage (sauerkraut)
- Potato, bacon and onion
- Potato and Tvorog
- Mushrooms
- Blueberries
- Strawberries
- Plums
Pierogi Dough Instructions
This easy dumpling dough is very forgiving, it's hard to mess up. If the dough is too wet, then add a bit more flour. If it's too hard, then add water. Allowing the dough to rest will soften it to the perfect pierogi consistency.
Traditional Method
- 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.
Dough Hook Method
- Place the dough hook on your stand mixer (I use KitchenAid).
- Add eggs, water, salt, oil, and quickly whisk together.
- Add 2 cups flour into the mixer, allowing dough hook to combine ingredients on Speed 2. Slowly add 2 more cups of flour until dough doesn't stick to the sides of the bowl.
- Knead on Speed 2 for a few minutes until dough is soft an elastic. Add extra flour if necessary if dough is sticky (a tablespoon at at time).
- Cover with cling wrap and allow to rest for about an hour.
Tips and FAQs
- Sunflower Oil - use a neutral oil like sunflower or canola, avoid olive oil
- Don't Rush - the dough needs an hour to rest after kneading, plan ahead
- Sour Cream - substitute 1 egg with ¼ cup sour cream - some people swear sour cream makes the sough softer
What type of flour to use for Pierogi Dough?
Most of the time, I use an Australian All-Purpose Flour (which is similar to Canadian flour). Some people swear that Canadian flour works best as it has higher gluten content, when compared to All-Purpose American Flour.
For this dough recipe as photographed, I used a 00 Flour (double zero flour). This is an Italian milled flour that's purpose made for pasta. But I don't always use 00 Flour, as it's usually expensive. Did you know that flour could be so complicated? 🤣
Can I Freeze Pierogi Dough?
Yes! This dough is easy and versatile, and freezes easily. If you're not sure how much to prepare, double the recipe and freeze any leftover dough. Wrap in Glad Wrap before placing into a floured Ziploc bag in the fridge. To defrost, place it in the fridge the day before you want to use.
As you can see, this recipe can be used for many types of dumplings. My universal Eastern European Dumpling Dough recipe! Soft, pliable and perfect everytime. Bon Appetit! Приятного аппетита!
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
Traditional Method
- 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.
Dough Hook Method
- Place the dough hook on your stand mixer (I use KitchenAid).Add eggs, water, oil, salt and quickly whisk together.
- Add 2 cups flour into the mixer, allowing dough hook to combine ingredients on Speed 2.
- Slowly add 2 more cups of flour until dough doesn't stick to the sides of the bowl.
- Knead on Speed 2 for a few minutes until dough is soft an elastic. Add extra flour if necessary if dough is sticky (a tablespoon at at time).
- Cover with cling wrap and allow to rest for about an hour.
©PetersFoodAdventures.com
Linda Kraus
Just made Great Grandma’s recipe for Pierogi. This time made Mashed Potatoes & Cheese\Sauerkraut/Cabbage/Mushroom. This doe is very different, excellent recipe. 5 cups flour, 5 eggs, 1 lb of cottage cheese and 1 teaspoon of salt. Fill with whatever filling, boil for 10 minutes and then dunk in melted butter. Put on cookie sheet and pre-freeze then put in individual baggies when hard enough, and put back in freezer. When ready, thaw & fry a little in butter, as long as you want. Serve with whatever on the side.
Olga
Followed instructions to the letter, but just didn’t work out. The dough was like working with rubber bands. It just took forever to try and roll the dough out. It kept pulling back. I can’t imagine why this happened.
Julie
Instead of using plain water, mix half a cup of buttermilk with half a cup of milk. Your dough will be much more pliable. Take it from an older, Russian farm girl!
Peter Kolesnichenko
water, you can use a mix of water and milk but I always just use water - I have fixed the error, thanks.
Jane
About how many pierogies will this recipe make?
Peter Kolesnichenko
It will make around 6-7 dozen pierogies, depending on size and effective re-use of scrap dough pieces.
Matilda
Do you boil before freezing? Can you still boil when taking them out of the freezer to serve or is the skillet method the best for frozen pierogies?
Peter Kolesnichenko
No, don't boil them before freezing. We line them up on small trays and freeze them, before we place into Ziploc bags in freezer. I prefer the boiling method, but some people fry them in a skillet from frozen. We prefer frying any leftovers in a skillet the next day 🙂
Marie
Delish and very easy!
Dale
Can I make your dough with my kitchen aide mixer?
Peter's Food Adventures
Yes, shouldn't be an issue at all 🙂