Recipe

Pierogi Dough

A tender, rollable pierogi dough that seals without splitting and stays soft after boiling, using easy pantry staples.

By Matt Campbell

•

4.8

Pierogi dough rolled out on a lightly floured wooden board with a few round cutouts and a small pile of flour nearby in warm kitchen lighting

Pierogi dough has one job: be soft enough to bite through, sturdy enough to hold a cozy filling, and chill about being rolled out on a weeknight when you are running on vibes and one clean towel.

This is my go-to pierogi dough when I want the classic tender chew without wrestling the rolling pin. It is simple, forgiving, and made with ingredients you can find at basically any grocery store. Also, it is the kind of dough that rewards you for doing two unsexy things: resting it and tasting the filling.

Pierogi dough ingredients on a kitchen counter including flour, eggs, sour cream, water, salt, and a small bowl of melted butter arranged neatly in natural light

Why It Works

Tender texture: Sour cream and butter keep the dough soft so the pierogi do not turn tough after boiling.
Easy to roll: A short rest relaxes the gluten, meaning less spring-back and less flour needed.
Seals well: The dough is pliable, so edges press together without cracking.
Make-ahead friendly: You can refrigerate, freeze, and reheat pierogi without the dough falling apart.

Pairs Well With

Storage Tips

Storing the dough (before filling)

Refrigerator: Wrap tightly in plastic wrap and refrigerate up to 2 days. Let it sit at room temperature for 30 to 60 minutes before rolling so it softens.
Freezer: Wrap the dough in plastic wrap, then place in a freezer bag. Freeze up to 2 months (best texture within 1 month). Thaw overnight in the fridge, then bring to room temperature before rolling.

Storing cooked pierogi (after boiling)

Refrigerator: Drain well, then toss boiled pierogi with a little butter or oil so they do not stick. Cool, then store in an airtight container up to 4 days.
Freezer: After boiling, drain and toss with a little butter or oil. Freeze in a single layer on a parchment-lined sheet until solid, then transfer to a freezer bag. Freeze up to 3 months.
Reheat: Pan-fry in butter over medium heat until crisp and hot, or warm gently in a skillet with a splash of water and a lid, then uncover and crisp in butter.

Common Questions

Do I have to use sour cream?

No, but it helps. Sour cream adds tenderness and makes the dough easier to roll. If you are out, substitute plain Greek yogurt (full fat is best). The dough may need an extra teaspoon or two of water.

Why is my pierogi dough tough?

Usually one of three things: too much flour, over-kneading, or not enough resting time. Measure flour by spooning into the cup and leveling, knead only until smooth, and give it at least 30 minutes to rest.

Why is my dough cracking at the edges?

It is too dry. Knead in 1 teaspoon water at a time until the dough feels pliable. Also keep the dough you are not using covered so it does not dry out.

What if my dough feels sticky?

That usually means it needs a touch more flour. Dust in 1 tablespoon flour at a time as you knead, just until the dough is soft and a little tacky but not gluey. Try not to keep adding flour forever, because that is how you end up with bready pierogi.

Can I make this dough without eggs?

You can, but the texture changes and sealing can be trickier. For egg-free, add an extra tablespoon of sour cream (or yogurt) and be patient with the rest time. Seal edges with a light brush of water.

Should I boil pierogi in salted water?

Yes. Salt the water like pasta. It seasons the dough itself, which matters because pierogi are a lot of wrapper per bite.

How thin should I roll pierogi dough?

Aim for 1/16 to 1/8 inch (about 1.5 to 3 mm). If you like a visual cue: think about the thickness of a penny for a tender pierogi that is not bready. Too thick and they get doughy. Too thin and they can tear when you fill or boil.

Hands rolling pierogi dough with a wooden rolling pin on a lightly floured countertop, with a partially rolled round and a small dusting of flour nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Fork or whisk
Bench scraper (helpful but optional)
Clean countertop or large cutting board for kneading
Rolling pin
3 to 4-inch round cutter or drinking glass
Clean kitchen towel or plastic wrap (to cover dough)
Large pot (for boiling pierogi)
Slotted spoon

I love pierogi because they are the definition of team cooking. Somebody mixes dough, somebody mashes potatoes, somebody is in charge of not letting the onions burn, and suddenly you have a little assembly line and a table full of edible proof that hanging out in the kitchen counts as quality time.

When I first started making them, I treated dough like a dare and kept adding flour until it felt “safe.” Translation: I made little rubbery dumplings. The fix was simple and slightly annoying: stop over-flouring, knead less, and let the dough rest so it can chill out. Now this dough is my default, especially when I want a batch that boils up tender and pan-fries with those crisp, golden edges that make you go back for “just one more.”

Pierogi Dough

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 5 minutes (includes rest and boiling)

Servings Makes dough for about 30 to 40 (3-inch) pierogi

Ingredients

4 cups all-purpose flour (about 480 g), plus more for dusting
1 1/2 teaspoons kosher salt
2 large eggs
3/4 cup sour cream (full fat preferred)
1/4 cup unsalted butter, melted and cooled slightly
1/2 cup warm water, plus more as needed

Optional, but helpful

1 tablespoon neutral oil (for the bowl while resting)

A mixing bowl surrounded by flour, eggs, sour cream, melted butter, salt, and a measuring cup of warm water on a tidy kitchen counter

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour and salt.
Add eggs, sour cream, and butter. Make a well in the center. Add the eggs, sour cream, and melted butter. Use a fork to start mixing from the center outward until it looks shaggy.
Add water gradually. Pour in the warm water a little at a time, mixing as you go, until the dough starts to come together. It should feel soft and slightly tacky, not sticky like glue.
If it feels too sticky, sprinkle in flour 1 tablespoon at a time. If it feels too dry or cracks, add 1 teaspoon water at a time.
Knead briefly. Turn the dough out onto a lightly floured counter. Knead for about 3 to 5 minutes until smooth. Use as little extra flour as you can, because extra bench flour toughens the dough fast.
Rest the dough. Form into a ball and place in a bowl (a tiny slick of oil helps). Cover with a towel or plastic wrap and let rest at room temperature for 30 minutes. This makes rolling dramatically easier.
Roll and cut (when ready to fill). Divide dough into 2 pieces (keep one covered). Roll the other on a lightly floured surface to about 1/16 to 1/8 inch thick (about 1.5 to 3 mm). Cut circles with a 3 to 4-inch cutter.
Best flouring practice: Dust the counter and rolling pin lightly, then stop. Keep scraps covered so they do not dry out, and try to reroll scraps just once for the most tender dough.
Fill and seal. Add filling, fold into a half-moon, and pinch firmly. If the edges feel dry, brush lightly with water, then pinch again. Keep finished pierogi under a towel while you work.
Cook (quick note). Boil in salted water until they float, then cook usually 1 to 2 minutes more (timing depends on size and whether your filling is cold). Drain well.
To prevent sticking, toss the boiled pierogi with a little butter or oil. If you are storing them, cool in a single layer on a sheet pan first, then refrigerate or freeze. Pan-fry in butter if you want crisp edges and a little drama.

Nutrition information is estimated.

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Pierogi Dough

Why It Works

Pairs Well With

Recommended

Homemade Pelmeni

Xiao Long Bao (Soup Dumplings)

Mexican Tamales Masa

Mexican Tamales (Pork in Red Chile)

Storage Tips

Storage Tips

Storing the dough (before filling)

Storing cooked pierogi (after boiling)

Common Questions

Common Questions

Do I have to use sour cream?

Why is my pierogi dough tough?

Why is my dough cracking at the edges?

What if my dough feels sticky?

Can I make this dough without eggs?

Should I boil pierogi in salted water?

How thin should I roll pierogi dough?

Pierogi Dough

Ingredients

Optional, but helpful

Instructions