Sour cream and flour pierogi dough

This basic pierogi dough recipe is a simple combination of sour cream and flour pierogi dough, eggs, water, and salt. Learn about rolling, cutting, filling, and cooking these dumplings.

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This recipe is a simple combination of flour, eggs, water, and salt.

You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. The dough should not be so dry it is crumbly or so wet it is sticky. Get the kids involved in this easy project by breaking it down into steps—make the dough one day, roll and fill another day, and cook yet another day. Filling and sealing the pierogi takes a little practice, but small hands can certainly mix, roll, and cut the dough. The younger you start them on their pierogi-making journey, the more adept they’ll be at making them by the time they develop voracious teenage appetites. In a medium bowl, whisk together eggs, water, and salt.

Add the flour all at once and mix with a wooden spoon until well moistened. Knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. This will allow the gluten you’ve developed in the mixing process to relax and make rolling the dough out much easier. Or you can wrap the dough in plastic, refrigerate it, and work with it another day. Pierogi dough will last up to three days in the fridge.