pierogi dough recipe

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)

This Polish Pierogi Dough recipe yields a soft, pliable dough perfect for encasing your favorite pierogi fillings. Easy to make and handle, this dough ensures perfect pierogi every time.

Polish Pierogi Dough Recipe

all-purpose flour

vegetable oil

water

In a large bowl, sift the all-purpose flour. Add the salt and mix well.

Create a well in the center of the flour mixture and pour in the vegetable oil.

Gradually add the hot water while mixing with a wooden spoon until the dough starts to come together.

Prepare Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.

Wrap the dough in plastic wrap or place it in an airtight container and let it rest at room temperature for 30 minutes.

Knead the Dough:

After resting, divide the dough into 3 portions. Keep the portions you are not working with covered to prevent drying out.

Roll out one portion of dough on a lightly floured surface to about 1/8-inch thickness.

Use a round cutter or a glass (about 3 inches in diameter) to cut out circles of dough.

Roll and Cut Dough:

Place a small amount of your chosen filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Fill and Seal Pierogi:

Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, ensuring they don’t stick together.

Cook the pierogi for 3-4 minutes, or until they float to the surface. Continue cooking for an additional 2-3 minutes.

Use a slotted spoon to remove the pierogi and drain them on a paper towel-lined plate.

Cook Pierogi:

Good morning!
I’ve made pierogies for many years using a recipe very similar to yours.  I have since been diagnosed with Celiac Disease and have not been able to enjoy them since.  Is it possible to use GF flour with good results?
Thank you.

I made the pierogi and they were delicious. .I tried spinach and feta cheese for a change...I'm going to try minced beef and onion next ...my family love the cheese,  onion and potato ones the best 👌

I made the perogies and we loved them. I will be making my own from now on!

This makes me want to do, but do you have a recipe for doing a easy cabbage roll dish in a casserole dish, I love my Mothers rolls but at 83 I just cannot get energy to do too many and all family wants some. My questions are can you cut in squares, do you tear cabbage in bite size pieces?

Hello, 
Can I use my Kitchen Aid mixer with the dough attachment to mix the dough? 

Thanks,
Jaye

Have you ever used kefir when making pierogies?  I have an old Ukrainian family recipe from my grand aunt  she used homemade kefir  that added a nuanced bite to the flsvour of the dough ... she was originally from Radymno, which is now Poland ....love all your recipes  they are easy to make and taste great!

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Cabbage Pierogi

The Best Pierogi Dough Recipe + How...

Polish Pierogi Dough Recipe

Top 3 pierogi dough recipe recipes from across the web

The most viewed pierogi dough recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Pierogi

The Best Pierogi Dough Recipe + How...

Polish Pierogi Dough Recipe

The most viewed pierogi dough recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine