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The Best Polish Pierogi Dough Recipe

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This homemade Polish pierogi dough is soft, elastic, and easy to work with, making it perfect for traditional dumplings filled with savory or sweet fillings. Made with simple pantry ingredients, the dough creates tender pierogi that are comforting, authentic, and delicious.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 30 pierogi
  • Category: Dough
  • Method: Boiling
  • Cuisine: Polish
  • Diet: Vegetarian

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons vegetable oil
  • 1 1/4 cups hot water
  • 1 large egg
  • Extra flour for dusting

Instructions

  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Create a well in the center and add the egg and vegetable oil.
  3. Slowly pour in the hot water while mixing until the dough forms a rough ball.
  4. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
  5. If the dough feels sticky, add a small amount of flour as needed.
  6. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes.
  7. Divide the dough into smaller portions and roll each portion out to about 1/8 inch thick.
  8. Cut circles from the dough using a round cutter or glass.
  9. Add your preferred filling to the center of each dough circle.
  10. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
  11. Bring a large pot of salted water to a boil and cook the pierogi in batches for 3 to 4 minutes until they float.
  12. Remove with a slotted spoon and serve warm with butter, sautéed onions, or sour cream.

Notes

  • Allowing the dough to rest makes it easier to roll and shape.
  • Add a tablespoon of sour cream for extra tenderness.
  • Warm milk can replace part of the water for a richer dough.
  • Do not overfill the pierogi to prevent bursting during cooking.
  • Whole wheat flour can replace part of the all-purpose flour for a heartier texture.
  • Freeze uncooked pierogi on a baking sheet before transferring to freezer bags.
  • Boiled pierogi can be pan-fried in butter for a crispy finish.
  • Sweet or savory fillings both work well with this dough.

Nutrition

Find it online: https://savorymomskitchen.com/the-best-polish-pierogi-dough-recipe/