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.
- 2 cups all-purpose flour
- 2 large beaten room-temperature eggs
- 1/2 teaspoon salt
- 1/3 cup water (lukewarm)
- 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.
- 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)|
|Total Fat||36 g|
|Saturated Fat||11 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||7 g|