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.
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.
- 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!
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.
Toss the hot, freshly cooked pierogi with butter or oil until coated on all sides.
You can freeze cooked pierogi or uncooked pierogi. See the instructions above.
There’s no need to do that. You can throw frozen pierogi direct into boiling water.
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.
Here you’ll find all my pierogi sauces and toppings ideas.
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.
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.
Cut it into thick strips and use as pasta eg with soup.
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.
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.
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.
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.
I have a separate post, where I talk about all the traditional and modern pierogi filling ideas.
Here are the written recipes:
- authentic potato and cheese pierogi (pierogi ruskie) – with potato, twaróg cheese, and onion filling
- potato and cheese pierogi the American way (cheddar pierogi)
- sauerkraut and mushroom pierogi
- spinach and feta pink pierogi (basic pierogi dough is colored with beetroot juice!) with potatoes, onion, feta cheese, and spinach filling
- vegan/vegetarian pierogi with spicy lentil and sun-dried potato filling
- uszka (‘little ears’) pierogi – porcini (wild mushroom) filled mini pierogi for Christmas Eve Borscht
- sweet cheese pierogi
The best pierogi dough recipe + how to make perfect pierogi
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(click on the stars)
- 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
→ 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 80-85 °C / 176-185 °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.
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.
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!!
Adelle16 December 2022 at 04:58
Thanks for sharing the recipe and the information. I use similar dough but one thing I do is save the potatoe water from boiling the potatoes and I use that in the dough. I use olive oil but I think I’m going to use butter in my next batch. Also I use a perogy maker. It makes 18 perogies at once. Pinching by hand is still a little nicer but it just takes too much time, so I use the one called “Hunky Bill’s Perogy Maker”. I tried to upload a photo but it was too large and wouldn’t post. Also thanks for tip on making sure the water is hot. I will do that next time.
Again, thanks for sharing.
Aleksandra16 December 2022 at 17:59
Interesting idea using potato water. I don´t think there will be a huge difference in flavor between butter and olive oil, there is only a small amount of fat in this recipe, but you can always try! My grandma also uses olive oil! You can try to upload a smaller photo of the pierogi maker or if you can´t do that, send me an e-mail at email@example.com and I will post it. I think it would be helpful to many readers.
Jonathan15 December 2022 at 19:33
Do we use salted or unsalted butter?
Thank you for your time,
Aleksandra15 December 2022 at 19:34
I used unsalted
Nan15 December 2022 at 18:43
Excellent recipe! I have been making pierogi for many years and could never get it just right- until now! I followed your flour, water and butter measurements exactly and these are the best I have ever made!
Thank You for posting your recipe!
Aleksandra15 December 2022 at 19:34
you´re welcome! I´m glad it worked for you!
John C11 December 2022 at 00:20
We’ve been making Christmas Pierogis for 39 years. Tried your recipe today and by far the best recipe we have tried. Did the simple recipe, no egg, hot water and butter. I’ll never do measurements by volume again! Using weight with a good scale was easy! No guessing. Thanks for your post!
Aleksandra11 December 2022 at 07:41
You´re welcome! Thank you for leaving the comment. I´m glad the recipe worked out for you!
Dionne18 December 2022 at 02:35
Delicious! Loved this dough, it will be out new go-to! Thank you!!
Approximately how much filling would you recommend to have prepared for a full recipe?
Aleksandra18 December 2022 at 07:58
All my filling recipes are here: https://www.everyday-delicious.com/pierogi-filling/ but many readers complained that the ratio of filling to dough is not right, so keep in mind that it may be different for you depending on how big/small your pierogi are and how thin/thick your dough is. I have written all these recipes as I prepared them in my home.
Linda5 December 2022 at 15:35
I too was having an issue with the dough shrinking, and it was very frustrating. After reading Aleksandra’s reply to others, I tried again. I had always measured the ingredients on a digital scale, but had just guessed at the temperature of the water. This time, I got out my thermometer and heated the water to 176 degrees F. After kneading the dough and letting it rest, it is PERFECT! I also took her advice and let the dough rest for about 5 minutes after being rolled out. I will never use another dough recipe. Thank you Aleksandra!
Aleksandra5 December 2022 at 15:57
I´m glad my tips were helpful. Thank you for leaving the comment!
Katherine1 December 2022 at 23:43
Made these with my grandma who hasn’t made pierogi from scratch in maybe 20 years and they were definitely loved and tasted like what we’ve had from Polish delis and the Ukraine section of our local market. Made ours with a pheasant filling, then sauteed in brown butter and onions. Turned out really well and wasn’t too hard to do.
Aleksandra2 December 2022 at 19:26
I´m happy to hear that. Thank you for leaving the comment!
Cindy21 November 2022 at 11:29
Question-Your recipe says 4 cups flour or 500g. What is the correct amount? 2 cups is 500g.
Aleksandra21 November 2022 at 12:04
1 cup of flour is about 125g. “2 cups is 500g” is not correct. 2 cups are about 500ml – maybe this is what you mean? It’s best to measure all the ingredients on a digital scale.
Katelyn17 November 2022 at 00:15
I have made this recipe a couple of times and love working with it. However my first batch always comes out amazing but each additional batch gets tougher. Any ideas why this happens??
Aleksandra17 November 2022 at 07:05
Hi, unfortunately, I’m not sure why the second batch comes out tougher. Do you change anything? Are you letting the dough rest for at least 30 minutes?
Mayte Maria14 November 2022 at 01:27
I’ve tried so many pierogi recipes, and this is by far the best. The dough is easy to handle, and the pierogi are always perfectly tender. I don’t know why that is, but I’m sticking with what works!
Veronica1 November 2022 at 21:21
Can I use gluten free flour for this recipe? What difference does it make?
Aleksandra1 November 2022 at 21:35
I’m sorry but I don’t have any experience with using gluten-free flour.
Allison Masters26 December 2022 at 21:07
My daughter uses Bob’s Red Mill mix. She recently discovered that she was gluten intolerant and she made them for Christmas Eve dinner. Nobody knew they were gluten free.
Mayte Maria14 November 2022 at 01:19
This is my favorite pierogi recipe, but my daughter can’t eat gluten, so when I make these, I also make her a small batch from the gluten-free on a shoestring site. The gluten-free dough behaves very differently from regular pierogi dough, but the finished product is still quite good. (Especially if your only other option is to forgo pierogi altogether.) They all freeze very nicely.d
Kim21 October 2022 at 02:21
Great recipe‼️ I used half the dough the first day & other half next day, next days dough was excellent Thank you
Crystal28 September 2022 at 18:28
I have made this recipe a number of times and it is soft and delicious, but it shrinks significantly after rolling out. What am I doing wrong? I spend so much time re-rolling the dough out it takes me hours just to make a dozen. Is my water too warm? any other suggestions?
Aleksandra28 September 2022 at 20:01
Have you rested the dough for at least 30 minutes after kneading it? It’s very important. The dough does shrink just a little bit when rolling out but it should not be like what you’re describing. Resting the dough for even 5 minutes while rolling it out always helps with shrinking. If your water is too hot it can also cause the dough to shrink too much. Thank you for trying out the recipe. I hope it will work out better next time.
gloria7 August 2022 at 21:56
What size is the round shape you use to cut the dough?
Aleksandra8 August 2022 at 09:28
mine is 2 3/4 inch (or 7cm) in diameter so my pierogi come out rather small but you can use a bigger cutter
Cecilia8 July 2022 at 08:44
I’ve tried quite a few different recipes for pierogi dough, none of them came close to being this good! It was easy to work with and the texture was so pleasant to eat. Thank you!
Aleksandra8 July 2022 at 12:07
you’re welcome! thank you for leaving the comment!
Shawnee Lynn Detwiler23 October 2022 at 18:07
Can I refrigerate the dough until the next day?
Aleksandra23 October 2022 at 18:15
Yes, you can, even for 2 days. It will be fine just more grey in color. Bring to room temp. before rolling out, it may be just a little bit more sticky.
Sherry9 May 2022 at 19:18
Perfect every time. I use the pasta roller, pipe the potatoe/farmers cheese/ onion and three and a half inch empanada press. They never open and are consistent.
Bill Down Under18 April 2022 at 04:40
I have been making pierogi for years but this is by far the best recipe for Pierogi Dough and takes out all the guess work associated with the feel of the dough (flour/water quantities).
Thanks for taking the time to write and provide all the information.
Aleksandra18 April 2022 at 08:58
you’re welcome, happy to help, thank you for leaving the comment!
John16 April 2022 at 04:45
Can you make the dough in advance without freezing?
John16 April 2022 at 04:46
Meaning, the night before!
Aleksandra16 April 2022 at 07:23
Yes, you can. Let it warm up to the room temperature before rolling it out. Cold dough is harder to roll out. Wrap it tightly in plastic wrap. It can turn a little bit grey in color, but you can not really see it after it has been cooked.
Gramma of 214 April 2022 at 15:18
Thank you for giving us this recipe! I have been making pierogi all my married life (48 years)and these are the best ones I have ever made. I think when my mother-in-law gave me the recipe I forgot to write a few things down. Thank you thank you thank you
Aleksandra14 April 2022 at 16:50
you’re very welcome! thank you for leaving the comment!
C.T.13 April 2022 at 07:18
This recipe did not work at all. It was all gluely and kept sticking. I used almost all my flour and all it did was stick like pigs in a blanket. Bad recipe.
Aleksandra13 April 2022 at 07:44
too hot water causes the dough to become sticky, I’m sorry the recipe did not work for you
Susanne19 March 2022 at 19:47
Absolutely phenomenal recipe. Dough is perfect every time! I roll my dough out with a pasta maker or by hand, depends on my mood. I use a plastic pierogi maker. Easy to use if done correctly. First use the pierogi maker to cut your circle, then take the dough off and put filling in center. Fold over and seal edges gently. Open the pierogi maker to the crimping side. Lay the half circle so the sealed edge lays evenly on the crimper design. Squeeze together, scrape off excess dough and WALLAH (thanks to this wonderful recipe) you have a perfect little ear. Got my pierogi maker on Amazon but I’m sure they are available from any of the big box stores.
Aleksandra19 March 2022 at 19:53
I’m glad you liked the recipe! Thank you for sharing your tips!