Best 7 Pierogi Dough Recipes

PIEROGI DOUGH

Steps:

• Mix all ingredients together lightly in bowl.
• Knead until smooth.
• Let rest, covered, 30 minutes.
• Using half of the dough at a time, roll out to 1/8 inch thickness.
• Cut circles with biscuit cutter or floured glass.
• Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
• Boil 5-8 minutes, until floating.
• Fry in butter until crisp.

SOUR CREAM DOUGH FOR PIEROGI

Steps:

• Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

PIEROGI AND VARENIKI DOUGH

Steps:

• Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.

VERY BEST PIEROGI DOUGH

Steps:

• 1. Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. 'Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll out dough. Cut with a 4 inch circle. Put filling of your choice in center. Fold over and crimp to seal edges. Drop in a pot of boiling water until pierogi float to the top. Do not crowd pan to avoid sticking. Place pierogi on a cooling rack over a cookie sheet to cool. You can freeze them once cooled. Heat them in a pan of butter and sauteed onion or boil and cover with melted butter and onion.
• 2. For filling--saute onions; add mushrooms and saute for a few minutes. Add sauerkraut and simmer for 3 to 4 minutes. Fill Pierogi

VEGAN PIEROGI DOUGH

Steps:

• Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
• Let the dough rest in the bowl (covered with a towel) for 30 minutes.
• Separate the dough into 2 parts.
• Roll one half of the dough until about 1/8" thick.
• Cut circles with a cookie cutter (i use a 3" cookie cutter).
• Add a teaspoon or so of filling (depending on how big your circles are. Don't put too much, or they will be hard to close.
• Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
• Roll out the other half of the dough, and cut, fill, and seal.
• At this point you can freeze the pierogi for later, or you can cook them.
• To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.

PIEROGI DOUGH

Steps:

• In a large bowl, mix together flour and salt. In a small bowl, beat eggs together with 2 tablespoons water. Form a well in the middle of the flour mixture and pour eggs into well. Incorporate eggs by stirring in the flour mixture from sides of well a little at a time.
• When the dough begins to come together, transfer to a clean flat surface and knead until dough comes together in a smooth ball. Wrap dough in plastic wrap and let stand at least 1 hour at room temperature or up to 1 day, refrigerated.

PIEROGI DOUGH

Steps:

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.