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Pierogi Pasta Dough Recipe

Adapted from Anne Applebaum
Course Finger Food
Cuisine Polish
Keyword pierogi
Author TheSpicedLife


  • 3 cups (390 g) AP flour plus more for dusting
  • 1 large egg
  • 2 t vegetable oil
  • 1 t salt
  • 1/2 - 3/4 cup warm water


  1. You can do this by hand, but I found it easier with my mixer.
  2. Add the flour to the mixer bowl, and make a hole in the center. Attach the kneading hook to the mixer.
  3. Whisk together the egg, oil and salt. Pour it into the hole in the flour. Turn the mixer on.
  4. Add the water gradually, letting each tablespoon or two absorb before adding the next. You are looking for a soft, pliable dough that is not sticky. I tripled this recipe and had trouble reaching this stage, but if you can use a pasta roller, as I did, it does not matter so much. Ideally, you will knead the dough for 8 minutes once all of the water has been added.
  5. Cover the dough with plastic wrap and let sit on the counter for 1 hour.
  6. Attach the pasta roller to your mixer (you can also roll the dough by hand). Following the roller instructions, or rolling by hand, roll portions of the dough to 1/8-inch thickness.
  7. Using a large cup or biscuit cutter, cut circles 2-3 inches in diameter.
  8. Place about 1 tablespoon of filling into the center of the dough.
  9. Fold into a half moon and press the edges together to seal. My brother stopped there, but I liked pressing a fork into the edges to make a fancier edge. If the dough dries out, add a little water to help the edges stick.
  10. Set a large pot of salted water on to boil.
  11. While you are waiting to boil your pierogies, place them in a single layer on a flour dusted cookie sheet.
  12. Place several (how many will depend on your pot, we placed 8-10 in a 8 qt pot) pierogi into the boiling water. Once they float, boil an additional 5 minutes.
  13. Use a spider or slotted spoon to remove the pierogi. Place them on a cooling rack to drain.
  14. The pierogi are fine to eat now (I actually prefer them just boiled with the traditional potato filling), but they may also now be fried in butter, over medium high heat, until browned on both sides.
  15. Serve with sour cream for the potato filling and whatever condiment sounds right for any other filling.