pierogi dough

A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor.  The simple pierogi dough is made with eggs, water, salt and flour.

Cabbage Pierogi

Eggs 3

Salt 1/2 tsp

Water, cold 6 1/2 Tbsp

Flour, all purpose 3 cups

Cabbage, large 1 each

Margarine

Salt 1 1/2 teaspoon

How to Make Pierogie Recipe Dough from Scratch

Gather all of the ingredients that you will...

Gather all of the ingredients that you will need to make this perogis recipe.

Start a large stockpot of water on the...

Start a large stockpot of water on the stove over medium heat.

In a large bowl add the eggs and...

In a large bowl add the eggs and whip with a fork until eggs are combined.  Add the salt and water to the eggs and continue whipping.

One half cup of flour at a time,...

One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour.  I used 2 ½ cups of flour. A dough ball will start to form.  When it starts to get hard to stir the dough it is time to move to the countertop.

On a clean, dry countertop add ½ cup...

On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick.  Add all of the dough to the center of the floured countertop.  With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.

How Do I Know When the Pierogie Recipe...

How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers.  If the dough sticks to your fingers you have to knead more flour into the dough.  If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.

Preparing the Perogies FillingQuarter the head of cabbage....

Preparing the Perogies FillingQuarter the head of cabbage.  Remove the cores from the center of each quarter.

Peel a couple of the layers off the...

Peel a couple of the layers off the cabbage quarters.  Discard the center of the cabbage.

Slice the layers of cabbage into thin strips...

Slice the layers of cabbage into thin strips and remove any of the white vein pieces.

In a large sauté pan or stock pot,...

In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat.  Add all of the sliced cabbage to the pan, stir and then cover with a lid.

Cook down making sure to stir often to...

Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.

Season the mixture with seasoned pepper and Lawry’s...

Season the mixture with seasoned pepper and Lawry’s salt (or salt and pepper).  Continue to stir until all cooked down.  Keep covered.

Remove any of the hard-white veins that were...

Remove any of the hard-white veins that were missed when cutting the cabbage.  Un-cover when just about done to cook out any extra moisture.  Set aside and let cool until ready to make the perogies.  I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.

How to Make PerogiesWith floured hands, take a...

How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball.  You want about a 1 ½ inch ball.

Press the ball flat, sprinkle the counter with...

Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball.  Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed.  Roll to about a 4 – 5-inch circle.

Place a tablespoon full of cabbage filling on-top...

Place a tablespoon full of cabbage filling on-top of the center dough piece.

Wet the tip of your finger with water...

Wet the tip of your finger with water and moisten the edge of ½ the dough circle.  Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.

Press the seal and use a fork to...

Press the seal and use a fork to seal all the edges.  Set the pierogi aside and continue making the next one until all of the filling is gone.

How to Cook PierogiesThere are 2 steps to...

How to Cook PierogiesThere are 2 steps to cooking pierogies.  The first step is to boil the pierogies.

Start a stock pot of water on the...

Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.

Once boiling add 7 to 8 of the...

Once boiling add 7 to 8 of the pierogies to the water.  Adjust the temperature to keep the water boiling at a simmer.

Cook for 10 minutes. Flip each one over...

Cook for 10 minutes.  Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander.  Place colander into a bowl of cold water for 10 minutes.  Drain and set aside.

When you are ready to eat your pierogies...

When you are ready to eat your pierogies it’s time to fry them up.

In a large saucepan on medium heat, melt...

In a large saucepan on medium heat, melt a couple pats of butter or margarine.  Carefully place the homemade pierogies in a single layer and cover with a lid.

Let cook a couple of minutes making sure...

Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness.  Once golden brown on one side flip over and get golden brown on the other side.  Remove from pan and serve right away.

My family takes them directly from the pan...

My family takes them directly from the pan to their plate and eats them as soon as they can.  They love their cabbage pierogies!!

The dough is soft, elastic, smells of butter and is easy to roll out.

The Best Pierogi Dough Recipe + How To Make Perfect Pierogi

flour

butter (1.4 oz/40 grams, or vegetable oil)

salt

The best pierogi dough recipe + how to make perfect pierogi

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 weight 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 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).

→ Make the dough:

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.

→ Rolling out, stuffing and shaping 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!

-&gt; Cook the pierogi:

https://embed.mediavine.com/videos/d2x0wh7jiflcuricg5iq

My favorite pierogi dough recipe – soft, elastic, smells of butter and is easy to roll out. Many tips on how to make the perfect pierogi and answer all the questions you could have.

The best pierogi dough recipe (potato and cheese pierogi)

A traditional and authentic pierogi recipe with sauerkraut, fresh cremini mushrooms, dried porcini mushrooms, and onion filling. 

Sauerkraut and mushroom pierogi recipe

sauerkraut (450 grams) (drained)

0.7 oz dried porcini mushrooms

bay leaves

allspice berries

frying oil

caraway seeds

marjoram

oz fresh cremini mushrooms (400 grams)

prunes (optional!, can be omitted,

Drain the sauerkraut (drained sauerkraut should weight 450g / 16 oz), combine in a medium pot with dried mushrooms, bay leaves, and allspice berries. Add water, enough to cover the sauerkraut and mushrooms. Cook, partially covered, over medium heat for about 45 minutes or until the sauerkraut is soft.

Dice the onions. Heat 2 tablespoons of oil over medium heat in a big frying pan. Cook the chopped onion with caraway for about 10 minutes, stirring from time to time, until soft and translucent. Add marjoram, cook for another minute, transfer to a plate.

If you’re using cremini mushrooms: Wash them and pat dry with paper towels. Cut into ½ cm / ¼ inch slices. Increase the heat under the pan to high, add another tablespoon of oil and chopped mushrooms. Don’t stir for the first 3-4 minutes or until the mushrooms are browned at the bottom, then stir and cook until the mushrooms release water.  Cook until it evaporates, stirring from time to time, then cook until nicely browned, transfer on a plate. It will take about 12 minutes.

Drain the cooked sauerkraut with mushrooms, reserve the liquid! It can be used to enhance the flavor of many soups, including Polish Christmas Eve Beet Soup. Discard bay leaves and allspice.

Add the cooked sauerkraut with mushrooms, pan fried cremini mushrooms and sauteed onions to the food processor bowl. Pulse several times to chop finely (but not to a paste consistency). You can also chop it finely with a knife.

Season the filling with with salt and pepper, to taste.

You can also add finely chopped prunes to the filling. It’s important to chop them with a knife by hand and not process in the food processor with the rest of the filling (or it will come out too sweet).

Make the filling:

Make the pierogi dough:

Pierogi dough should be at room temperature. On a lightly floured surface, roll out the dough thinly, about 2 mm / 1/16 inch. Cut out dough rounds, portion filling on all the dough circles. Fold the dough over the filling to create a half-moon shape, press the edges together to seal. Transfer on a kitchen towel lightly sprinkled with flour. Cover with a second kitchen towel, so that the dumplings don’t dry out. Gather scraps, roll out and repeat the steps.

Fill and shape the pierogi:

Bring a pot of salted water to a boil. Cook the pierogi, about 10-12 dumplings at a time. When they rise to the water surface, cook them for 1 minute, then remove from the water with a slotten spoon and transfer to a plate.

Serve drizzled with melted butter or caramelised onions.

Cook the pierogi:

Delicious twist on traditional pierogi recipe. These spinach pierogi taste and look amazing!

Pink Pierogi with spinach, potatoes and feta cheese filling

21.2 oz all-purpose flour (600 grams) (4 3/4 cups + 1 Tbsp)

butter (1.8 ounces 50 grams) (or vegetable oil)

200 ml water ((3/4 cup + 1.5 Tbsp))

onions

garlic

spinach (500 grams)

oz feta cheese (200 grams)

1.1 lbs potatoes (500 grams) (floury variety)

oregano

nutmeg

salt and black pepper (to taste)

Boil the potatoes in a pot of salted water, until soft enough to mash (about 15-20 minutes). Drain and mash the potatoes, transfer to a large bowl, set aside to cool.

Dice the onions, finely chop the garlic.

Heat the oil in a large frying pan, add the onion, cook over medium-low heat about 8 minutes until translucent.

Add the garlic and cook, stirring, for another minute. Add the content of the pan to the potatoes.

Spinach: if using baby spinach – just wash the leaves. If you have larger and thicker leaves – you need to wash them and cut off the hard stems. Add the spinach to the pan, cook until wilted - baby spinach will be wilted very quickly, in about 1 minute, thicker and larger leaves need a few minutes. Lightly squeeze out the water, chop it finely, add to the potatoes and onion.

Crumble the feta cheese over the filling.

Season the filling with salt, freshly grounded black pepper, oregano and nutmeg. Mix together until well combined. Make sure that the filling is not too dry (in that case you can add a little water, in my filling a bit of moisture came from the spinach).

If you&#x27;re making the dough by hand, you should wear gloves!

Sift the flour and salt together into a large mixing bowl.

In a small saucepan warm the beetroot juice and water. When they are very warm (but not boiling) take the pot off the heat and add the butter, stir until melted, then pour into the flour.

Mix with a wooden spoon until combined, then knead with your hands or with a stand mixed fitted with the hook attachment for about 5 minutes or until the dough is soft and elastic (when it&#x27;s not, try adding a little bit more water or flour).

Cover the bowl with cling film, set aside and leave to rest for at least 30 minutes.

Divide the dough into smaller portions. Thinly roll out the dough onto a lightly floured surface to a thickness of 2-3 mm / 1/8-1/12 inch (or as thick as you like). Cut out rounds with a pastry cutter or a glass. Place a teaspoon of the filling in the center of each dough circle, then fold the edges together to create a semi-circular dumpling, pressing the edges together to seal. Do not leave any gaps or pierogi may open during cooking. If the dough sticks to your hands, sprinkle it gently with flour. If the dough is hard to roll out, leave it for a while to rest. Gather scraps, reroll and fill. Repeat with remaining dough. Place the pierogi apart on a towel sprinkled with flour.

Shape and fill the pierogi:

Bring a large pot of slightly salted water to a boil. Drop in the pierogi about 10 at a time. When they float to the water surface cook them for 2 minutes then remove from the water with a slotted spoon and transfer onto a plate (cooking time depends on the dough thickness and the size of the dumplings).

Drizzle with melted butter and enjoy!

These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

Pierogi with Potato and Sauerkraut

all-purpose flour,

water

egg, whisked

olive oil

potatoes

cheddar cheese (optional)

Salt,

Black pepper,

white pepper

parsley

butter (to be melted in hot skillet)

Crispy bacon, chopped

Sauteed/caramelized onion

To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.

Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.

Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.

Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.

To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8” thick; then, using a 3 1/4” cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)

To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.

Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.

Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.

To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.

Potato and cheese pierogi recipe – made with potatoes, cheddar cheese, and sauteed onions. Delicious and comforting!

Potato and cheese pierogi the American way – homemade cheddar pierogi

(250 grams) flour

+ 1 Tbsp (140 grams) water

(20 grams) butter ( or vegetable oil)

2.2 lbs (1kg) lbs potatoes (preferably mealy

oz (200 grams) cheddar cheese (or Swiss/Emmental cheese)

onion

butter

rosemary twig (optional)

salt and pepper (to taste)

rosemary butter (optional, 2 tablespoons butter + a rosemary twig)

Stir the flour with salt in a medium/large bowl.

Warm the water with butter/oil in a small pot until very warm but not boiling.

Add the liquid to the bowl. Stir the dough with a spoon until roughly combined.

Knead the dough by hand or with a stand mixer fitter with a hook dough attachment, until it’s soft and smooth (it will take about 5 minutes with the mixer). 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 dough with plastic foil and leave to rest for 30 minutes. While the dough is resting, make the filling. You can make it in the same bowl.

Make the dough:

Cook the potatoes until tender. While still warm, mash them into puree, set aside to cool.

Grate the cheese on the big holes of the grater.

Finely chop the onion and rosemary needles. Heat the butter in a frying pan and cook the onion with rosemary over medium heat, along with a pinch of salt, until soft (but be careful not to brown or burn it). Set aside to cool.

Combine all the filling ingredients (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste.

Divide the dough into 2 parts.

Roll out the first part of the dough on a lightly floured surface (I like silicone rolling mats). Cut out rounds with pierogi cutter/biscuit cutter/a glass. The dough should be rolled out thinly. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.

Gather scraps, cover with plastic wrap, and set aside.

Using a teaspoon, apply the filling on each round.

Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers.

Place the pierogi apart on a towel lightly sprinkled with flour, cover loosely with a kitchen cloth so that they don‘t dry out.

Shape pierogi:

Cook the pierogi in batches (for a 8-inch (21 cm) pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes more, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.

Top 6 pierogi dough recipes from across the web

The most viewed pierogi dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cabbage Pierogi

The Best Pierogi Dough Recipe + How...

Sauerkraut and mushroom pierogi rec...

Pink Pierogi with spinach, potatoes...

Pierogi with Potato and Sauerkraut

Potato and cheese pierogi the Ameri...

Top 6 pierogi dough recipes from across the web

The most viewed pierogi dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Pierogi

The Best Pierogi Dough Recipe + How...

Sauerkraut and mushroom pierogi rec...

Pink Pierogi with spinach, potatoes...

Pierogi with Potato and Sauerkraut

Potato and cheese pierogi the Ameri...

The most viewed pierogi dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine