This is my go-to pierogi dough recipe because it's soft, stretchy, and easy to roll, yet strong enough to hold any filling, sweet or savory.
I've tried so many pierogi dough recipes over the years, but this one is the one I always come back to. It's soft, easy to roll, and sturdy enough to hold any filling, whether I'm making classic potato and cheese or sweet apple pierogi.
Polish pierogi dough is traditionally made with just flour, water, and a bit of oil. I stick close to that, but I like to add an egg, it gives the dough more structure and makes it easier to roll thin without tearing. The result is a smooth, stretchy dough that feels great to work with and holds up beautifully when boiled.
Whether you're wrapping savory or sweet fillings like apple pierogi, this pierogi dough recipe seals easily and won't fall apart in the pot. It's one of the most reliable and forgiving doughs I've made, and I truly believe it's one of the best pierogi dough recipes you'll ever try.
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⭐Why You'll Love My Recipe
- Just Four Ingredients: All you need is flour, salt, an egg, and warm water, simple, classic, and accessible.
- Easy to Knead and Roll: The dough is soft and smooth, making it easy to shape without sticking or tearing.
- Holds up to any Filling: Whether you're using mashed potatoes, fruit, or cheese, this dough won't fall apart.
🧾Pierogi Dough Ingredients
Here's the breakdown of what's in this Pierogi Dough recipe:
- All-Purpose Flour: I always stick with all-purpose flour for pierogi; it's easy to find and gives the dough just the right balance between soft and strong. It rolls out beautifully without tearing.
- Salt: A little salt goes a long way. I add it to bring out the natural flavor of the dough, it's subtle, but it really makes a difference, especially once the pierogi are cooked.
- Egg: I like to use a room temperature egg in my dough because it blends more smoothly and gives the dough better structure. It adds just the right amount of richness and helps everything stay together, even when rolled thin.
- Warm Water: Warm water is my little trick. It helps the dough come together more smoothly and makes kneading easier. I just use water that feels warm to the touch, not hot, and it works like a charm every time.
👩🏻🍳How to Make Pierogi Dough
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
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 a 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.
💭My Tips for Recipe Success
Test a Single Pierogi First: If you're unsure about your filling-to-dough ratio, boil one pierogi first to see how it holds up. It's a simple way to avoid wasting a full batch.
Use a Glass if You Don't Have a Cutter: I often use the rim of a drinking glass to cut the circles; it works just as well as a cutter and gives the perfect size.
Re-Roll only Once: I gather leftover dough scraps and roll them out just one more time. Any more than that, and the dough starts to get tough.
Store Leftovers the Easy Way: If I have extra dough, I wrap it tightly in plastic wrap and keep it in the fridge for up to 2 days. You can also freeze it, just flatten it into a disc first so it's easier to thaw and roll later.
🍝More Pasta Recipes to Try!
Love this pierogi dough recipe? You'll also enjoy these delicious pasta dishes:
- Homemade Pasta with Basil Pesto Sauce
- Gigi Hadid Pasta
- Chicken Alfredo Pasta Fettuccine
- Cherry Tomato Pasta
- Pasta Alla Norma Eggplant Pasta
🍛More Breakfast Recipes!
Here are more of my favorite breakfast recipes! Try these:
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📖 Recipe
Pierogi Dough
Ingredients
- 250 g All-Purpose Flour
- ½ teaspoon Salt
- 1 Egg
- 120 ml Warm Water
Instructions
- In a large bowl, mix the flour and salt until well combined.
- Make a well in the center and crack in the egg.
- Use a fork to begin mixing the egg into the flour.
- Slowly pour in the warm water while stirring until the dough comes together.
- Knead the dough in the bowl for 5-7 minutes until smooth and elastic.
- If the dough is too sticky, add a little extra flour, but avoid adding too much.
- Cover the bowl with cling film and let the dough rest at room temperature for 30 minutes.
- Roll the dough on a floured surface to 2-3 mm thickness.
- Cut out circles using a round cutter or glass.
- Add your desired filling to the center of each circle.
- Fold into half-moon shapes and press the edges firmly to seal.
- Crimp with a fork if you like for a decorative finish.
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!