Basic Pierogi Dough Recipe

Periogi dough
The Picture Pantry/Lisovskaya Natalia/ Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 2 to 2 1/2 dozen Pierogi
Ratings (104)

This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water, and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.

Get the kids involved in this project. 

What You'll Need

  • 2 cups all-purpose flour
  • 2 large beaten room-temperature eggs
  • 1/2 teaspoon salt
  • 1/3 cup water (lukewarm)

How to Make It

  1. In a medium bowl, combine eggs, salt, and water, and add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.
  2. Work with half the dough at a time. Follow these step-by-step instructions for how to roll, cut, fill and cook pierogi.
Nutritional Guidelines (per serving)
Calories 756
Total Fat 36 g
Saturated Fat 11 g
Unsaturated Fat 16 g
Cholesterol 904 mg
Sodium 1,757 mg
Carbohydrates 67 g
Dietary Fiber 7 g
Protein 39 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)