Homemade Pierogi Dough Recipe: Soft, Stretchy, and Easy to Work With
This pierogi dough recipe creates a soft, stretchy, and easy-to-work-with dough, perfect for making delicious homemade pierogi. With just a few simple ingredients, this dough rolls out smoothly and seals perfectly, ensuring tender dumplings every time. Whether you're filling them with potatoes and cheese, meat, or fruit, this traditional Polish recipe will bring the best results!
Equipment
- Large mixing bowl
- Whisk or fork for mixing
- Measuring cups and spoons
- Wooden spoon (or hands for kneading)
- Rolling Pin
- Clean work surface for rolling and cutting
- Glass or round cutter for cutting dough circles
Ingredients
- ✅ Basic Pierogi Dough:
- 3 cups all-purpose flour
- 1 cup warm water
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon salt
- ✅ Optional Additions for Softer Dough:
- 2 tablespoons sour cream for a more tender texture
Instructions
- 🔸 Step 1: Mix the Dough
- 1️⃣ In a large mixing bowl, combine flour and salt.
- 2️⃣ Make a well in the center and add egg, melted butter, and warm water.
- 3️⃣ Mix with a wooden spoon until the dough starts coming together.
- 🔸 Step 2: Knead the Dough
- 4️⃣ Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic.
- 5️⃣ Cover with a damp cloth and let it rest for 30 minutes (this helps relax the gluten for easier rolling).
- 🔸 Step 3: Roll and Cut the Dough
- 6️⃣ Divide the dough into two portions for easier handling.
- 7️⃣ Roll out one portion on a lightly floured surface to about ⅛ inch thick.
- 8️⃣ Use a glass or round cutter (about 3 inches in diameter) to cut out circles.
- 🔸 Step 4: Fill and Seal the Pierogi
- 9️⃣ Place a teaspoon of filling (mashed potatoes, cheese, or meat) in the center of each dough circle.
- 🔟 Fold the dough over the filling, pressing the edges together to seal well.
- 1️⃣1️⃣ Crimp the edges with fingers or a fork for extra security.
- 🔸 Step 5: Cook the Pierogi
- 1️⃣2️⃣ Bring a large pot of salted water to a boil.
- 1️⃣3️⃣ Drop pierogi in batches and cook until they float to the top (about 3–4 minutes).
- 1️⃣4️⃣ Remove with a slotted spoon and serve as is, or fry in butter for a crispy finish!
Notes
Resting the dough makes it easier to roll and prevents shrinkage.
Flour your surface lightly to avoid sticking, but don’t overdo it, as too much flour can make the dough tough.
To freeze: Place uncooked pierogi on a tray, freeze until solid, then store in a zip-top bag for up to 3 months. Boil straight from frozen.
Flour your surface lightly to avoid sticking, but don’t overdo it, as too much flour can make the dough tough.
To freeze: Place uncooked pierogi on a tray, freeze until solid, then store in a zip-top bag for up to 3 months. Boil straight from frozen.