Pierogi Dough Recipe | Authentic Polish Pierogi Dough Made From Scratch
Soft, stretchy Polish pierogi dough made with flour, egg, warm water, and a touch of fat for easy rolling and sealing. Follow simple steps and a short rest for tender, authentic results.
Ingredients
Ingredients
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- 1 cup (240 ml) warm water (about 110°F/43°C), plus 1–2 tablespoons more as needed
- 2 tablespoons neutral oil or melted unsalted butter
Instructions
Instructions
- Whisk the flour and salt together in a large mixing bowl.
- In a measuring cup, whisk the egg with the warm water and the oil or melted butter until smooth.
- Make a well in the flour and pour in most of the wet mixture, stirring until a shaggy dough forms; add the remaining liquid as needed until no dry pockets remain and the dough is soft and slightly tacky.
- Turn the dough onto a lightly floured surface and knead for 2–4 minutes until smooth and elastic, dusting sparingly with flour if sticky or wetting hands if tight.
- Shape the dough into a ball, cover with plastic wrap or a damp towel, and rest at room temperature for 20–30 minutes.
- Cut the dough into 2–4 pieces, keeping unused pieces covered, and roll one piece at a time on a lightly floured surface to 1/16–1/8 inch (1.5–3 mm) thickness.
- Cut rounds with a 2.5–3 inch (6–7.5 cm) cutter, gather scraps, cover, and re-roll once.
- Place about 1–1.5 teaspoons of filling in the center of each round, fold into a half-moon, pinch firmly to seal, and crimp the edges.
- Bring a large pot of salted water to a gentle boil, add pierogi in batches, stir once to prevent sticking, cook until they float plus 1–2 minutes, then remove with a slotted spoon.
- Serve immediately or pan-fry the boiled pierogi in butter until golden.
Notes
Use warm water to relax gluten; too hot can cook the egg. Keep the dough on the softer side for easier rolling and better seals. If edges don’t stick, dab lightly with water and press out air pockets. Keep unused dough and cut rounds covered to prevent drying. Refrigerate wrapped dough up to 24 hours. Freeze formed, uncooked pierogi on a tray, then bag for up to 2 months; boil from frozen, adding 1–2 minutes after they float. Variations: swap oil for butter, add a little sour cream to the liquid, make egg-free by omitting the egg and adding more water or sour cream, replace up to 25% of flour with whole-wheat, or knead in dried herbs.