Basic Pierogi Dough

Hello there and Happy New Year!

I’ve decided to make my New Year’s resolution posting one blog post every Sunday in 2017, excluding January 1st due to a hangover. I’ve played around with some new doughs and fillings over the holidays but did not share them, shame on me for holding out!

In the next few weeks I will be sharing my recipes for chocolate pierogi dough, fried oreo pierogis, and winter squash fillings. But before I get to the fun stuff I want to talk about the basics! Since my last post, I’ve had a few people ask for tips and tricks to making pierogi dough. I prefer to make my pierogi dough in a stand mixer, however, I suggest making the dough by hand the first few times. This process takes some elbow grease but it is the best way to learn how the dough behaves.

Basic Pierogi Dough Ingredients

2 cups all-purpose flour

2 large eggs (or 3 small eggs)

1/2 teaspoon salt

1/3 cup lukewarm water


First, add the all-purpose flour to a large mixing bowl. Then make a well in the center of the flour with your hand. Add your eggs and water to the well so it resembles the picture below. Use two butter knives to slice open the egg yolks and incorporate into the liquid.

Next, use a fork to mix the liquid into the flour working from the center towards the edges of the bowl.

When all the liquid is incorporated into the flour and forms a solid ball it is ready to start kneading.

Place the dough on a clean surface, to prevent it from sticking to your counter, just sprinkle some flour!

Use the palms of yours hands to push the dough down and away from you.  You will repeat this process over and over again for about 5-10 minutes.  The dough should have a consistent texture, stretchy but won’t break. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface.  If the dough is too dry (breaks easily), add water 1 tsp at a time.

Kneading the dough helps building up the gluten. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed.


When you are done kneading, place the dough in a large bowl and cover with a warm moist towel. Let it rest for 20 minutes. After the time has past, check the dough by pushing your finger in it or stretching it. If the dough quickly springs back it is not ready and you should let it rest for another 20 minutes. The time of rest can very by altitude and climate.

When the dough is behaving correctly you can start rolling it out, cutting it up and adding your favorite fillings. The dough is good in the refrigerator for 2-3 days. You can also freeze this dough for later use. Air isn’t good for the dough, so make sure it is wrapped in plastic wrap and stored in a freezer bag.

I hope this helps with your pierogi creations. Please leave a comment if you have any questions!



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