Pierogi Dough is a necessity when making these Central & Eastern European filled tidbits.
Making perogies is a food-of-love thing, as they can be time intensive and a bit fiddly, but they are worth it. Show your family the love you put into these.
My Mom’s recipe for this dough is quite simple and can be used for dumpling dough as well.
How to Make Pierogi Dough:
We have made this dish so many times that we no longer use a recipe. So, what I’m giving you is as close as I can get to a real recipe.
If using this recipe for dumplings, you might wish to slightly increase the liquid for a batter that will drop from a spoon into boiling water.
- Tip: If you’re already making perogies, make a double batch of dough and fill them with different fillings. Freeze them for future use.
Type: Dough Recipe
- 4 – 5 cups all purpose flour + extra for bench flour
- 1 tsp salt
- 1/2 cup butter – melted
- 2 large eggs – beaten
- 1 1/2 cups milk or water
- Combine flour & salt.
- Make a well in the center & pour eggs, and half the milk or water into the well.
- Gradually, add more liquid as needed to create a soft & unsticky dough that pulls away from sides of the bowl. * Tips: If your dough is too sticky, add small amounts of flour at a time. If your dough is too firm, add small amounts of liquid at a time.
- When your dough is soft & pliable, roll out to just under 1/4 inch thick.
- Cut circles for perogies, fill & fold in half.
At this point, the pierogies need to be cooked.
- You will slide the filled pierogies into salted, boiling water, bring back up to a simmer.
- Cook the perogies until they float to the top. Then, cook for an additional minute.
- Remove perogies with a slotted spoon to a buttered casserole dish.
- Pour butter over perogies & serve with caramelized onions, sprinkled over top, or fry each pierogi until golden.
You should be equipped now to make these delicious treats…
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I hope you enjoy this Eastern European Recipe on Cooking with Kimberly. Until next time…
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