This is my absolute favorite pierogi dough recipe that result in a soft, stretchy dough that is super easy to work with. It’s perfectly tender but sturdy enough to hold any filling. I’ve added my best tips and answered common questions to help you get perfect pierogi every time.
Pierogi Dough Recipe
Pierogi has always been about that magical combination of a delicious filling and the perfect, tender dough. While the fillings get a lot of love, I think the dough deserves just as much credit, it’s what holds everything together, after all! I’ve tested a lot of dough recipes, but this one is my all-time favorite. I use it for every kind of pierogi, whether sweet (apple pierogi) or savory, and it’s never let me down.
Traditionally, Polish pierogi dough is super simple, just flour, water, and a touch of oil. This keeps things economical and straightforward, which is key in Polish cooking. But I like to add an egg to mine, giving it a little more strength. This way, when I roll it out thin (which I love to do!), the dough holds up well and doesn’t tear when it’s boiled. This recipe has become my go-to, always delivering that perfect, tender dough that keeps all the fillings right where they should be.
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⭐Why You'll Love This Pierogi Dough
- Simple Ingredients: With just four basic ingredients, flour, salt, egg, and water, you can make a versatile dough that's perfect for tender, delicious pierogi.
- Easy to Handle: This dough is soft and easy to work with, making it simple to roll out and shape.
- Customizable: Add herbs or spices to the flour for a flavor twist, or adjust the thickness to suit your preference. This dough is a great base that you can easily tailor to your taste.
- Versatile: This dough pairs well with all kinds of fillings, from savory options like potato and cheese or meat to sweet fillings like fruit or sweetened cheese. Its neutral flavor complements whatever filling you choose.
🧾Pierogi Dough Ingredients
Here’s the breakdown of what’s in this Pierogi Dough recipe:
- All-Purpose Flour: I like using all-purpose flour for this dough. It gives the pierogi dough its structure, making it stretchy and strong enough to hold the filling without tearing.
- Salt: A little salt goes a long way in making the dough taste savory and well-rounded, rather than bland.
- Egg: A room-temperature egg adds moisture and richness, helping to bind the dough together. It makes it easier to roll out without tearing.
- Boiling Water: Using boiling water partially cooks the flour, making the dough tender and easy to work with. It also helps the dough hold its shape during cooking.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pierogi Dough
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large bowl, mix the flour and salt thoroughly, Add one egg and mix with a fork.
2. Pour the warm water into the flour mixture, stirring continuously.
3. Knead the dough in the bowl for 5-7 minutes until smooth and stretchy. If it's too sticky, add a little flour, but don't overdo it.
4. Put the dough in a bowl, cover it with cling film, and let it rest for 30 minutes at room temperature.
5. After the dough has rested, roll it on a floured surface until it's 2-3 mm thick. Then, use a round cutter or glass to cut out circles for the pierogi.
6. Place the filling in the center of each dough circle. Fold the dough in half, press the edges to seal, and crimp with a fork for decoration.
📖Variations
- Vegan Pierogi Dough: Made with flour, salt, water (or plant-based milk), and oil. This version skips the egg, giving you a slightly firmer dough that’s still easy to handle and satisfying.
- Whole Wheat Pierogi Dough: Made with whole wheat flour, salt, egg, and water. It offers a nuttier flavor and more nutrients but might need extra water to get the right consistency.
- Egg-Free Pierogi Dough: Simply flour, salt, water, and a bit of oil or butter. This option is ideal for those avoiding eggs, resulting in a slightly firmer but still workable dough.
💭Tips for Recipe Success
Measure Ingredients Accurately: Get your measurements right to ensure the dough turns out just right. Too much flour makes it dry, while too much liquid makes it sticky. A kitchen scale is perfect for accurate flour measurements.
Add Boiling Water Gradually: Pour the boiling water slowly while stirring to prevent lumps and ensure the flour absorbs the water evenly.
Mix and Knead Well: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Be careful not to over-knead, as it can make the dough tough.
Let the Dough Rest: Resting the dough helps relax the gluten, making it easier to roll out. Cover it with plastic wrap or a damp cloth and let it sit for at least 30 minutes.
Cut Neatly: Use a round cutter or glass to cut clean circles from the dough. Avoid twisting the cutter to keep the edges from sealing too early.
Store Properly: Keep leftover dough in an airtight container or wrapped in plastic wrap in the fridge for up to 3 days.
🍛More Pasta Recipes to Try!
Love this pierogi dough recipe? You’ll also enjoy these delicious pasta dishes:
- Homemade Pasta with Basil Pesto Sauce
- Pasta Salad
- Gigi Hadid Pasta
- Chicken alfredo pasta fettuccine
- Cherry Tomato Pasta
- Pasta alla norma Eggplant Pasta
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Pierogi Dough Recipe
Ingredients
- 250 g All-Purpose Flour
- ½ teaspoon Salt
- 1 Egg
- 120 ml Warm Water
Instructions
- In a large bowl, combine the all-purpose flour and salt. Stir well to distribute the salt evenly through the flour.
- Create a well in the center of the flour mixture. Crack the egg into the well. Using a fork, begin to mix the egg into the flour.
- Gradually pour the warm water into the flour mixture while stirring constantly.
- Once the mixture is combined, knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.
- Place the dough in a bowl and cover the bowl with cling film. Let it rest at room temperature for at least 30 minutes.
- After the dough has rested, roll it out on a floured surface to about 2-3 mm thickness. Use a round cutter (like a glass or a cookie cutter) to cut out circles for the pierogi.
- Place your desired filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and you can also crimp the edges with a fork for a decorative touch.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This pierogi dough recipe is a winner! It's easy to follow, the dough is perfectly pliable, and the pierogi turned out delicious. I've tried other recipes before, but this one is definitely my new go-to. The secret must be in the hot water and egg!