Polish Recipes

The best pierogi dough recipe + how to make perfect pierogi

20 June 2018 | Last Updated: 24 December 2021 By Aleksandra

This is my favorite pierogi dough recipe – soft, elastic, smells of butter and is easy to roll out. This is the best pierogi dough recipe you’ll find. Below I’m also sharing many tips on how to make the perfect pierogi and answer all the questions you could have.

Butter is being poured over pierogi on a blue plate.

What are pierogi/pierogies?

Pierogi are Polish dumplings, made with unleavened dough and filled with sweet or savory fillings. They are boiled and then sometimes additionally pan-fried.

Pierogi in Poland:

Pierogi are one of the most popular Polish dishes. They are served as a main dish or as a side dish. The most popular pierogi are potato and cheese pierogi, sauerkraut and mushroom pierogi, and pierogi with meat filling (at least in the region where I’m coming from). In summer sweet pierogi (filled with fruits, like strawberries and blueberries) are popular. The flavor combinations are countless.

In Poland you can find small restaurants, where only pierogi are being served, they are filled with many different fillings. Such a restaurant is called ‘pierogarnia’.

Pierogi, Pierogies or Perogies?

Although the word ‘pierogies’ is popularized in English-speaking countries, it is not the true name of these Polish dumplings. The correct name is: singular – 1 pieróg and plural – pierogi. There are no other terms to name it.

What is the difference between pierogi and ravioli:

Ravioli are Italian dumplings, that are wrapped in pasta dough (this dough must contain eggs and is more rich and tough). Italian fillings also differ from traditional pierogi fillings.

Top tips for making the perfect pierogi dough:

  • Traditional pierogi dough is easy to make without a recipe (I think no Polish grandmother makes it with a recipe, at least both my grandmothers don’t). The exact recipe is not important here, if the dough is too dry, you need to add some water, if too wet – a little bit of flour. However, it is worth having your favorite recipe and a kitchen scale on hand – the preparation goes much faster, the ingredients are added into a bowl and kneaded together, you don’t need to add additional water or flour.
  • One of the most important things is, that the dough is well-kneaded!
  • After kneading the dough, let it rest. You can see on my video how much softer and pliable the dough is after it has rested.
  • Best water temperature – very hot but not boiling.
  • Add some fat – it can be butter (more flavor) or oil.
  • Don’t add eggs to the dough (more on that below).
  • Dough to filling ratio: it’s very important, but it’s also a matter of taste. I like it when my dough is not very thin but also not very thick. I like to stuff my pierogi with lots of filling but I also like to taste the dough. Experiment what works best for you.

Easy pierogi dough ingredients:

  • The best flour to make pierogi – I’m using all-purpose flour.
  • Water – it’s important to add hot water to the dough. It makes the dough soft and pliable. You should warm the water with butter until they are very hot, but not boiling (temperature around 80-90 °C / 176-194 °F, that is when the water starts to move and steam). Too hot water will make the dough a little bit more chewy and sticky. Cold water will make the dough harder to roll out and it will be more difficult to shape the pierogi.
  • Fat – you could make the dough without it, but it really makes the dough perfect. I’m using butter for its taste but any vegetable oil will also work.
  • Salt – also the dough should be seasoned, not only the filling.
  • I’ve seen some recipes that call for sour cream. Personally, I’ve never heard of such pierogi dough ingredient and don’t know anyone who is making pierogi with it (at least in Poland). I think it’s more an American or Russian/Ukrainian ingredient. Nowadays though, many home cooks experiment with the ingredients. Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg.

Pierogi dough with egg or no egg:

There are two ways of making the pierogi dough – with or without an egg. Many Polish home cooks are arguing, which way is the best.

For me, the perfect pierogi dough is made without the egg. The dough with eggs is a bit tougher in my opinion, but the difference with a well-kneaded dough is not that huge (but there is a difference).

The second reason why I don’t add an egg is that it’s more hygienic – having a small child at home, I usually make a lot of pierogi in one batch, but making a lot of breaks in between. I do not have to worry about washing my hands thoroughly all the time, taking care if the table is well cleaned and watching out if my daughter is eating a dough with a raw egg.

By the way, you should try making pierogi with your kids. Rolling out the dough, cutting out rounds, shaping the pierogi – I think it’s a fascinating activity for every child!

Since this pierogi dough is made without eggs it is suitable for vegetarian diet, vegan diet or dairy-free diet (swap the butter for vegetable oil), or egg-free diet.

What equipment do you need:

  • I love making my pierogi dough in my Kitchen Aid but you can also make it by hand. You’ll need to knead the dough for about 10 mins. A food processor can also be used (fitted with the dough blade), but I prefer the stand mixer.
  • A rolling pin (or alternatively a wine bottle!). For rolling out the dough you can use a pasta maker (I’m sometimes using my Kitchen Aid pasta attachment). I find that it’s equally easy to roll out the dough by hand and with the pasta maker. Pierogi dough is much more pliable and soft in comparison to pasta dough, which makes it easier to roll out by hand.
  • Pierogi cutter / pastry cutter / a cup (preferably with sharp edges). I prefer to use a real pierogi cutter or a pastry cutter – it’s easier to cut out rounds. A regular glass/cup can also be used but I find cutting out round a little bit harder as its edges are more thick and blunt. It would be better to use a glass that has thin, sharp edges if you don’t have a pierogi cutter (both my grandmas are using a regular glass though ;)).
  • A pot to cook the pierogi (obviously) and a slotted spoon.
  • There are pierogi maker press or pierogi molds available if you search online. I haven’t personally tried them out. Feel free to let me know if there are any that you really like!

How to make pierogi dough – step by step:

STEP 1: Add flour and salt to a large bowl.

STEP 2: Add hot water with butter.

STEP 3: Mix with a wooden spoon until roughly combined.

STEP 4: Knead the dough until smooth and soft.

STEP 5: Prepare the filling.

STEP 6: Roll out the dough and cut out the rounds.

STEP 7: Place the filling on the round.

STEP 8: Shape the pierogi. Ready to be cooked!

How to measure the flour:

In the recipe card below, I provided all possible measurements for the pierogi dough – by volume and by weight. I’m always using a kitchen scale to make my pierogi (and generally to develop the recipes on my website). If you’re weighing your ingredients on a scale your results will be very consistent and the same as mine. It’s really easier, quicker and a kitchen scale is super cheap!

If you’re measuring the flour with measuring cups there is a possibility that you will add more or less flour than I did. You need to check the consistency of the dough and add more flour if it’s too wet and more water if it’s too dry and too tough.

Measuring the flour with measuring cups is unfortunately very inaccurate. 1 US cup of flour can weigh from 120g-140g, depending on how you fill the cup. 20g is a little over 2 tablespoons of flour, so when this recipe calls for 4 cups of flour, you could have added 8 tablespoons more flour which is 1/2 cup! For measuring flour I’m spooning the flour into the measuring cup with a tablespoon and not scooping it with the cup. Level the flour with the back of the knife and don’t tap the cup or press down the flour. Read this article for more information on how to measure flour.

1 US cup is 240 ml. An European cup is 250 ml!

How to roll out the dough with a pasta maker:

Pierogi dough can also be rolled out using a pasta machine. I have a Kitchen Aid pasta roller attachment.  I roll out the dough on setting 4. According to the manufacturer’s instructions you need to roll out the dough on each setting until you get to the setting 4. I’m not doing this, pierogi dough without an egg is easier to roll out than an egg dough or pasta dough. To make it possible, the dough must be well sprinkled with flour, at room temperature, slightly rolled out with a rolling pin (to a thickness of approx. ¾ cm / ½ inch) and smooth (otherwise will tear).

How to store pierogi:

To ensure that the cooked pierogi don‘t stick to each other, brush them lightly with melted butter or oil. Store in a tightly-closed container in the fridge for about 2 days. On the next day, it‘s best to pan-fry them with butter until golden.

Freshly cooked pierogi taste best for me, so I usually do this: I prepare only the amount of dumplings that we are going to eat on a given day (about 14 per person, my pierogi are rather small, see the video for the reference). I wrap the rest of the dough tightly in plastic foil and put it in the fridge. I place the rest of the filling (or make filling balls from all of the filling) and also tightly wrap in plastic foil and put in the fridge. On the next day (or even on the third day) I’m preparing the rest of the pierogi.

If I have more time and I’m making more pierogi in one batch, I freeze them or pan-fry with butter the next day.

After removing the dough from the fridge, it is good to slightly warm it up (leave it for about 15-30 minutes on the counter), it will be more elastic (this is optional). The next day the dough can look a little gray in color, but we don‘t mind that.

Freezing tips:

  • Cooked pierogi: Place the pierogi apart on a tray, sprinkled well with flour. Freeze until solid. Transfer to containers on plastic bags. Cook like fresh pierogi but take them out once they float on the water surface.
  • Uncooked pierogi: Note that not boiled raw pierogi are more likely to crack in a freezer than cooked pierogi. I most often freeze raw pierogi though. Place the pierogi on a tray / wooden board sprinkled well with flour (important, dumplings can easily stick to the tray and tear). Arrange the dumplings so that they do not touch each other. When frozen, transfer them into containers or plastic bags. I cook frozen dumplings just like fresh ones, with the difference that you can cook a smaller amount of them at a time, I cook max. 7-8 frozen pierogi at once (and about 10-12 fresh). When you drop too many frozen pierogi at once it will lower the temperature of the water too much and they will burst.

Store-bought frozen pierogi:

I’ve never eaten store-bought frozen pierogi that tasted amazing (maybe I’m just spoiled with homemade pierogi!). In terms of taste, some of them were not that bad, but for me, the dough is always too thick. This is not surprising since these pierogi are not made by hand. The dough manufactured in a factory need to be thicker so it won’t easily break and can be filled by a machine. Homemade pierogi all the way!

FAQ:

How to make pierogi dough softer?

Knead the dough well then let it rest before rolling it out. A good recipe is also important – add butter and hot (but not boiling) water to the dough.

How do you keep pierogi from sticking together?

Toss the hot, freshly cooked pierogi with butter or oil until coated on all sides.

Should I boil pierogies before freezing?

You can freeze cooked pierogi or uncooked pierogi. See the instructions above.

Do you thaw pierogi before cooking?

There’s no need to do that. You can throw frozen pierogi direct into boiling water.

How are pierogi traditionally served? What do you top pierogi with?

I like to keep it simple and just pour melted butter over them. Other options are: sauteed/caramelized onions, pan-fried bacon, chopped parsley. Sweet pierogi are often served with sweetened heavy cream/sour cream.

Can pierogi be baked?

Yes! You can wrap the filling in shortbread pastry and bake until golden. This kind of pierogi is not that popular but in some regions, people are making baked pierogi.

My pierogi are of different shape, despite using the same pierogi cutter. Why?

Your dough was probably not evenly rolled out. Thicker pierogi will be a bit bigger, also when you fill them with more filling. If the dough is of the same thickness you can cook the small and big pierogi the same way.

What to do with leftover dough:

Cut it into thick strips and use as pasta eg with soup.

Why is my pierogi dough tough?

It’s probably not well-kneaded, not rested or you’ve used cold water. It’s also possible that you’ve added too much flour – add more water until the dough is smooth and soft.

How thick should pierogi dough be?

It really depends on your preferences. I really dislike dough that is rolled out too thick. When the dough is thinly rolled out it literally melts in your mouth after you cook the pierogi.

How long do you knead pierogi dough for?

It will take a minimum of 5 minutes by hand and about 3 minutes in a stand mixer. It can take longer or shorter. You need to pay attention to the dough’ consistency – it should be smooth and soft (check out the video to see the consistency of the dough). It will be even softer when it’s rested.

Why is my pierogi dough too elastic?

The dough can be too elastic and shrink as you try to roll it out when it’s not rested. Make sure to rest the dough for about 20-30 minutes, then it should be easy to roll out. This is caused by gluten that is in every type of wheat flour.

Filling recipes:

I have a separate post, where I talk about all the traditional and modern pierogi filling ideas.

Here are the written recipes:

The best pierogi dough recipe + how to make perfect pierogi

The dough is soft, elastic, smells of butter and is easy to roll out.
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pierogi dough
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4.95 from 88 votes
Prep Time 1 hour
Cook Time 20 minutes
resting time 30 minutes
Total Time 1 hour 20 minutes
Servings 100 pierogi
Calories 2107kcal
Author Aleksandra

Ingredients

  • 4 cups flour 500g / 17.5-oz, spoon and leveled, all-purpose flour
  • 1 cup + 2.5 Tbsp water 280g / 280ml / 10-oz (to weight on a scale)
  • 3 tablespoons butter 1.4 oz/40g, or vegetable oil
  • 1 teaspoon salt

Instructions

→ Make the dough:

  • Add the flour and salt into a large bowl, mix together.
  • In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-90 °C / 176-194 °F, that is when the water starts to move and steam).
  • Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined.
  • Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft, and elastic, it shouldn’t stick to your hands. When you follow the recipe (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).
  • Wrap the kneaded dough in plastic foil (so it doesn’t dry out), leave to rest for about 30 minutes (it will be easy to roll out).

→ Rolling out, stuffing and shaping the pierogi:

  • Divide the dough into 4 parts.
  • Onto a lightly floured surface, roll out thinly the first piece of the dough, to a thickness of approx. 2 mm / 1/16 inch. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.
  • Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round.
  • Gather scraps, cover with plastic wrap and set aside.
  • Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking.
  • Place the pierogi apart on a towel lightly sprinkled with flour (this is important, they can stick to the board), cover loosely with a kitchen cloth so that they don‘t dry out.
  • Repeat with the remaining dough.

-> Cook the pierogi:

  • Bring a large pot of salted water to a boil.
  • Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.
  • Drain well and transfer onto a plate. Serve warm, pour over some melted butter.
  • Enjoy!

Notes

– Cooking time: will depend on the thickness of the dough. Cut one pieróg in half to see if the dough is cooked through. Cook the pierogi to your desired consistency. Some like them chewier and some very tender.
– Dough to filling ratio: it’s very important but it’s also a matter of taste. I like my pierogi dough not too thin but also not very thick. Experiment what works best for you.
– What to do with leftover dough: Cut it into thick strips and use it as pasta eg with soup. You can also fill the leftover dough with fruit with sugar.
– How to store pierogi:
To ensure that the cooked pierogi don‘t stick to each other, brush them lightly with melted butter or oil. Store in a tightly-closed container in the fridge for about 2 days. On the next day, it‘s best to pan-fry them with butter until golden.
Freshly cooked pierogi taste best, so I usually do this: I prepare only the amount of pierogi that we are going to eat on a given day (about 14 per person). I wrap the rest of the dough tightly in plastic foil and put it in the fridge. I place the rest of the filling (or make filling balls from all of the filling) and also tightly wrap in plastic foil and put in the fridge. On the next day (or even on the third day) I’m preparing the rest of the pierogi. If I have more time and I’m making more pierogi in one batch, I freeze them or pan-fry then with butter the next day.
After removing the dough from the fridge, it is good to slightly warm it up (leave it for about 15-30 minutes on the counter), it will be more elastic (this is optional). The next day the dough will be a little gray in color, but we don‘t mind that.
– How to freeze pierogi:
Cooked pierogi: Place the pierogi apart on a tray that is sprinkled well with flour. Freeze until solid. Transfer to containers on plastic bags. Cook like fresh pierogi but take them out once they float to the water surface.
Uncooked pierogi: Note that not boiled raw pierogi are more likely to crack in a freezer than cooked pierogi. I most often freeze raw pierogi though. Place the pierogi on a tray / wooden board sprinkled well with flour (important, dumplings can easily stick to the tray and tear). Arrange the dumplings so that they do not touch each other. When frozen, transfer them into containers or plastic bags. I cook frozen dumplings just like fresh ones, with the difference that you can cook a smaller amount of them at a time, I cook max. 7-8 frozen pierogi at once (and about 10-12 fresh). When you drop too many frozen pierogi at once it will lower the temperature of the water too much and they will burst.
Rolling out with pasta machine: I have a Kitchen Aid pasta roller attachment. I roll out the dough on setting 4. According to the manufacturer’s instructions you need to roll out the dough on each setting until you get to the setting 4. I’m not doing this, pierogi dough without an egg is easier to roll out than an egg dough or pasta dough. To make it possible, the dough must be well sprinkled with flour, at room temperature, slightly rolled out with a rolling pin (to a thickness of approx. ¾ cm / ½ inch). and smooth (otherwise will tear).
– 1 cup is 240 ml.
The amount of pierogi: based on the feedback that I got from readers, the amount of pierogi you’ll get from this recipe can vary greatly! My pierogi are rather small and I like to pack them with a lot of filling, that’s why I got 100 pierogi from this recipe. This may be different for you and you can get only half of this amount.
Course dinner
Cuisine polish
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

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223 Comments

  • Reply
    Maggie m
    7 January 2022 at 01:30

    5 stars
    I am absolutely blown away by how GOOD this dough felt. Used a scale (for 1/2 the recipe) and a thermometer and just couldn’t stop telling my partner how good the dough felt to knead and roll. No kitchenaid or pasta maker so I got to feel it all.
    Our first time making pierogies and we are calling ourselves masters … except we have not figured out how to seal them so they’re attractive. Oh well … they TASTE fabulous. So tender!
    Thank you for being so clear.
    And I LOVED kneading the warm dough by hand.

    • Reply
      Aleksandra
      7 January 2022 at 07:21

      So glad you liked the recipe, thank you for your comment!

  • Reply
    Rich
    5 January 2022 at 05:36

    Really amazing recipe! It was so easy to make, using a scale to get the ratios right and kneading by hand. It was my first time making pierogis, and it was a huge hit at my house. I will be keeping this recipe for future use. Thanks for sharing!

    • Reply
      Aleksandra
      5 January 2022 at 07:03

      You’re welcome, Rich, thank you for your comment!

  • Reply
    Andrew S
    2 January 2022 at 20:59

    5 stars
    My family love this recipe, we spent all morning on Christmas this year to make 127 pierogi! We really curious where did you get your cutter and what is the size?

    • Reply
      Aleksandra
      2 January 2022 at 21:49

      I’m so glad you liked the recipe! I got the cutter from my family, it’s probably 30 years old! It’s 2 3/4 inch(7cm) in diameter.

  • Reply
    Amy & Debbie
    1 January 2022 at 21:55

    5 stars
    Thank you Aleksandra,
    My mother taught my sister and I how to make Pierogi and we have shared her recipe with family. We have always made our dough by hand the way we were taught but knew our dough was tougher than it should be. We tried your recipe yesterday, and since we received high-ratings from our families, we wanted to thank you for sharing your recipe and steps to making Perfect Pierogi Dough. The difference between the recipes we had as the amount of salt and resting. I used a Kitchen Aid to make the dough. Once made, letting it rest for 30 minutes was also beneficial. We had them for dinner last night and are still receiving praises today. That has never happened before.

    • Reply
      Aleksandra
      2 January 2022 at 06:53

      I’m happy to hear that. Thank you for taking time to leave the comment!

  • Reply
    Suzana
    1 January 2022 at 20:20

    5 stars
    I just made my perogi. This is the best dough i have ever used!! I usually make a potato dough, it is just too time consuming. They turned out perfect! Thank you so much for this recipe!

    • Reply
      Aleksandra
      1 January 2022 at 21:18

      You’re welcome! I’m glad you liked the recipe. Thank you for leaving the comment!

  • Reply
    Zara
    31 December 2021 at 08:14

    5 stars
    My grandma never measured, showed me “some of this, some of that” but she is gone now and I was never able to recreate just right until now. This was exactly like grandmas! I even shared the recipe with my adult children so when I am gone, they won’t have to guess at “some of this, some of that” thank you so much. Perfect!

    • Reply
      Aleksandra
      31 December 2021 at 09:21

      I’m so glad to hear that, thank you for your comment!

  • Reply
    Kirsten
    30 December 2021 at 16:28

    5 stars
    I used this recipe for my Christmas pierogi this year. This dough behaved wonderfully!!! It was easy to knead by hand and did not stick to counter or rolling pin when I rolled it out. It was very elastic and sealed perfectly with just a stroke of water from a wetted finger. Best pierogi dough ever! Thank you, Aleksandra, for the wonderful recipe, thorough and clear instructions and all the additional information!

    • Reply
      Aleksandra
      30 December 2021 at 18:02

      You’re welcome, Kirsten. I’m glad you liked the recipe and thank you for taking the time to comment!

  • Reply
    Judy Luranc
    29 December 2021 at 00:33

    I can’t believe how good this recipe is without sour cream or egg!. I let it rest and used the hot water, it was tender and flavorful! Made it super easy with my kitchen aid, which saved me as well. I only made one batch, not knowing how it would turn out, but it was amazing. Thanks so much! If you get the recipe for a gluten free one as well, please post!

    • Reply
      Aleksandra
      29 December 2021 at 09:09

      I’m glad you liked the recipe! I have not tried making gluten-free pierogi, sorry!

  • Reply
    Greg O
    24 December 2021 at 19:48

    5 stars
    Worked perfectly as written, great elasticity in the dough. Weighed the ingredients as recommended. Dzięki!

    • Reply
      Aleksandra
      24 December 2021 at 19:52

      I’m glad to hear that, you’re welcome!

  • Reply
    Jackie Furman
    21 December 2021 at 17:05

    5 stars
    Do you use salted or unsalted butter?

    • Reply
      Aleksandra
      21 December 2021 at 17:28

      Unsalted. You can also use salted, maybe reduce the salt amount a bit.

  • Reply
    Ewa
    20 December 2021 at 06:48

    Hi! I’ve been making pierogi for a long time now, but never in the KitchenAid mixer! This is a game-changer!! Just made a batch of your dough for uszka, and it came out amazing! Never going back to old ways! Thank you!!! Merry Christmas!

    • Reply
      Aleksandra
      20 December 2021 at 11:02

      I’m happy to help! Thank you for the comment and Merry Christmas to you too!

    • Reply
      Bee
      29 December 2021 at 07:15

      Any chance someone has tried this with gluten free flour? Any tips? Or suggestions of flour brands to try with this recipe?? Many thanks

      • Reply
        Aleksandra
        29 December 2021 at 09:10

        I have not tried making gluten-free pierogi, sorry!

  • Reply
    Irene Jakubow
    19 December 2021 at 20:11

    I will be making my first pierogi dough and would like to use my mixer for kneading .You mention 5 minutes but, at what speed?some help would be greatly appreciated.Given the terrific ratings I would like to make mine perfect as well. Thank you

    • Reply
      Aleksandra
      19 December 2021 at 20:32

      Speed 1 at the beginning then 2 with a dough hook attachment (I have a kitchen aid mixer). Pay attention to the consistency of the dough, it should be soft and smooth – this is more important than time, 5 minutes is a rough estimate. Watching the video can also be helpful. Good luck!

  • Reply
    Emi
    15 December 2021 at 17:46

    Where are the list of how much I need of each Ingredient??? All I see is the flour??

  • Reply
    Laura
    10 December 2021 at 05:40

    5 stars
    Uwielbiam pierogi w każdej postaci. A twoje ciasto jest doskonałe, farsz również. I bardzo cenne wskazówki, pierożki nie mogą się nie udać. Jeśli chodzi o śmietanę piszesz, że nie daje się jej do pierogów. Nie do ciasta, ale moja babcia pochodzące ze Lwowa podawała ją jako dodatek (sos) do pierogów ruskich, gęstą, kwaśną i lekko posoloną. To wersja postna. Zwykle pierogi polewała tłuszczem ze skwarkami z wędzonej słoninki. Pycha. W wigilię na naszym stole tradycją są jeszcze pierogi z nadzieniem z suszonych śliwek faszerowanych orzechami włoskimi i miodem. Są pyszne. Polecam.
    Miło pogrzebać w twoich przepisach. Pozdrawiam z Polski i życzę Wesołych Świąt.

    • Reply
      Aleksandra
      10 December 2021 at 18:04

      Dziękuję bardzo za miły komentarz. Nigdy nie jadłam pierogów z suszonymi śliwkami – to nadzienie brzmi pysznie, będę musiała spróbować. Pozdrawiam serdecznie, wesołych świąt!

  • Reply
    Diane K
    5 December 2021 at 17:02

    5 stars
    Awesome dough recipe, I weighed my ingredients and it came out perfect. Thank you!

    • Reply
      Aleksandra
      5 December 2021 at 17:19

      I’m glad to hear that, you’re welcome!

  • Reply
    Mavis
    4 December 2021 at 23:24

    Mixed according to directions and weighed ingredients. Dough turned out tough and dry. Letting it rest. Hopefully it turns out!

    • Reply
      Aleksandra
      5 December 2021 at 10:06

      It should not be tough and definitely not dry. It will be softer after resting time but if you’re saying that it was dry it tells me that something went wrong. Maybe your water was not hot? Did you take a look at the video?

  • Reply
    Judy
    7 October 2021 at 01:32

    5 stars
    This is a great recipe with excellent tips!
    I used my scale and yes you are right! It works. The dough is tender and rolls beautifully. I was able to roll my dough so thin I could see the markings on the pastry mat beneath! As well the dough didn’t shrink.
    Two batches of dough made 9 dozen Pierogi! And because we are eating our Thanksgiving outside again this year we are having Pierogi and Cabbage Rolls instead of turkey!
    Happy Thanksgiving! Thank you for sharing your recipe!

    • Reply
      Aleksandra
      7 October 2021 at 05:11

      I’m glad you liked the recipe! Thank you for your comment and happy Thanksgiving!

    • Reply
      MoMo
      24 December 2021 at 17:00

      I can’t find any video on making the dough. There are blank spaces in the recipe area. Maybe it’s there and I cannot view it? Can you put a link to it in the replies?

      • Reply
        Aleksandra
        24 December 2021 at 17:32

        I’m sorry you couldn’t find it. It’s also here: https://www.youtube.com/watch?v=hB6Ti8wXCq4&list=UUe61tPaR5TGM4AnwmrHudyw&index=34, I’m showing how to make the dough at 0:40.

        • Reply
          Aleksandra
          24 December 2021 at 17:46

          The video should now show above the recipe card. I’m sorry, again!

        • Reply
          MoMo
          27 December 2021 at 00:43

          Thank you for the video link. It may be my browser that wasn’t letting it appear. But I went ahead and made the dough, following your instructions exactly. I carefully weighed the flour to the precise amount, and added the salt to it. I also carefully measured the water to the amount in the ingredient list and heated it to 190 degrees with the butter in it. The dough would barely come together and was like a ball of clay. I let it rest for about 45 minutes, wrapped in plastic wrap. It was so dense it was difficult to roll out. I tried to make it 1/8 inch thick but it just shrunk back up, so my rounds were obviously too thick, and I was only able to get 38 pierogi out of it. Also it didn’t cook up well. It tasted like uncooked dough on the inside. I think the problem was a lack of water, because you said to weigh all the ingredients. I should have just measured 10 ounces.

          • Aleksandra
            27 December 2021 at 07:01

            I’m really sorry you’ve had such a bad experience. I’m not sure what could go wrong. My guess would be not enough water but you’re saying that you’ve measured it, so I’m not sure. Was the dough kneaded properly? If you want to give this recipe another go I would just add a little bit more water if the dough is too dry and tough. Also, maybe the water was a little bit too hot? It should be very warm but not too hot, when it’s too hot the dough becomes kind of gluey.

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