Classic Pierogi Dough for Perfect Polish Dumplings
Craft the perfect dough for traditional Polish pierogi, versatile enough to be filled with a variety of delicious options like creamy potato and cheese, savory cabbage, and more. This dough is the foundation for creating these beloved dumplings that can be boiled or pan-fried for a delightful texture and flavor. Follow this simple recipe to bring a taste of Poland to your kitchen and impress family and friends with your homemade pierogi.
24
Servings
40
Calories
5
Ingredients
Ingredients
Flour
2 cups (all-purpose, sifted)
Egg
1 (large, beaten)
Warm Water
1/2 cup (about 110°F (43°C))
Salt
1 teaspoon (kosher or sea salt)
Oil
2 tablespoons (vegetable or canola)
Instructions
1
In a large mixing bowl, combine the sifted flour and salt.
2
Make a well in the center and add the beaten egg, warm water, and oil.
3
Gently mix the ingredients together using a fork or your hands until a shaggy dough begins to form.
4
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
5
Cover the kneaded dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes.
6
After resting, divide the dough into two portions for easier handling.
7
Using a rolling pin, roll out one portion of the dough on a floured surface to about 1/8 inch thickness.
8
Use a biscuit cutter or a floured glass to cut out circles from the rolled dough.
9
Place a golf-ball-sized amount of your chosen filling in the center of each circle.
10
Carefully pinch the edges together to seal the pierogi, ensuring there are no air pockets inside.
11
Bring a large pot of salted water to a gentle boil, and drop in the pierogi in batches, being careful not to overcrowd the pot.
12
Boil the pierogi for 5-8 minutes, or until they float to the surface.
13
Remove the pierogi using a slotted spoon and transfer them to a plate.
14
For a crispy finish, heat butter in a skillet over medium heat and fry the boiled pierogi until golden brown on both sides.
Nutrition Information
0.83g
Fat
7.5g
Carbs
1.25g
Protein
0.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for classic pierogi dough?
The main ingredients are 2 cups of sifted all-purpose flour, 1 large beaten egg, 1/2 cup of warm water (about 110°F), 1 teaspoon of salt, and 2 tablespoons of vegetable or canola oil.
How long should I knead the pierogi dough?
The dough should be kneaded for about 5 to 7 minutes on a lightly floured surface until it becomes smooth and elastic.
Why does pierogi dough need to rest?
Resting the dough for 30 minutes at room temperature allows the gluten to relax, which makes it much easier to roll out without it springing back.
How thin should I roll the pierogi dough?
The dough should be rolled out to a thickness of approximately 1/8 inch for the perfect dumpling texture.
What is the best way to cut the dough into circles?
You can use a dedicated biscuit cutter or a simple floured glass to cut uniform circles from the rolled-out dough.
How long do you boil pierogi?
Pierogi should be boiled for 5 to 8 minutes in a large pot of salted water.
How do I know when the pierogi are done boiling?
The pierogi are ready when they float to the surface of the boiling water.
Can I fry pierogi after they have been boiled?
Yes, for a crispy finish, you can heat butter in a skillet over medium heat and fry the boiled pierogi until they are golden brown on both sides.
What kind of oil should I use in the dough?
Vegetable or canola oil works best for this recipe as they provide a neutral flavor and help with the dough's elasticity.
What temperature should the water be for the dough?
The water should be warm, ideally around 110°F (43°C), to help the ingredients combine smoothly.
How many pierogi does this recipe make?
This recipe yields approximately 24 pierogi, depending on the size of your cutter.
What are traditional fillings for these dumplings?
Common fillings include creamy potato and cheese (pierogi ruskie), savory cabbage or sauerkraut, and even sweet fruit fillings.
Should I sift the flour?
Yes, sifting the all-purpose flour is recommended to ensure a smooth dough without lumps.
What is the calorie count per pierogi?
Each pierogi (dough only) contains approximately 40 calories.
Is there fiber in pierogi dough?
Yes, there is about 0.25g of fiber per serving in this dough recipe.
How much protein is in the dough?
Each serving of dough provides approximately 1.25g of protein.
What is the fat content of the dough?
The dough contains about 0.83g of fat per serving.
How do I seal the pierogi properly?
Carefully pinch the edges together to seal the dough, making sure there are no air pockets trapped inside, which could cause them to burst.
How much filling should I use for each circle?
A golf-ball-sized amount of filling is typically used for each dough circle.
What kind of salt is best for the dough?
The recipe calls for 1 teaspoon of kosher or sea salt.
Should the egg be beaten before adding it?
Yes, use one large egg that has been beaten before mixing it with the dry ingredients.
Can I boil all the pierogi at once?
It is best to boil them in batches to avoid overcrowding the pot, which prevents them from sticking together.
What tools do I need for this recipe?
You will need a large mixing bowl, a fork or your hands for mixing, a rolling pin, a biscuit cutter or glass, and a large pot for boiling.
Is this dough suitable for pan-frying?
Absolutely. This dough is designed to be boiled first and then pan-fried if a delightful crispy texture is desired.
How many carbohydrates are in each serving?
There are approximately 7.5g of carbohydrates per serving.
What is the first step in making the dough?
The first step is to combine the sifted flour and salt in a large mixing bowl.
Do I need to flour the surface when rolling the dough?
Yes, roll the dough on a lightly floured surface to prevent it from sticking to the rolling pin or the table.
How do I remove the boiled pierogi from the water?
Use a slotted spoon to carefully lift the pierogi out of the boiling water and transfer them to a plate.
What texture should the dough have before resting?
Before resting, the dough should be kneaded until it is smooth and elastic.
Can I use this dough for sweet dumplings?
Yes, this classic dough is versatile and works perfectly with both savory and sweet fillings.