Basic Pierogi Dough

Filled Polish pierogi dough on a cutting board with a rolling pin nearby
Basic Pierogi Dough. The Spruce
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Resting Time: 20 mins
  • Yield: 24 to 30 pierogi
Nutritional Guidelines (per serving)
1053 Calories
12g Fat
191g Carbs
38g Protein
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Nutrition Facts
Servings: 24 to 30 pierogi
Amount per serving
Calories 1053
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 372mg 124%
Sodium 1208mg 53%
Total Carbohydrate 191g 70%
Dietary Fiber 7g 24%
Total Sugars 1g
Protein 38g
Vitamin C 0mg 0%
Calcium 96mg 7%
Iron 13mg 74%
Potassium 406mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 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 for basic Polish pierogi dough 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, etc. The dough should not be crumbly, nor should it be 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 dumplings take 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.


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

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for pierogi dough
  2. In a medium bowl, whisk together eggs, salt, and water.

    Whisk eggs, salt and water
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  3. Add the flour all at once and mix until well moistened.

    Add flour to mixture until moistened
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  4. Then knead the dough in the bowl until it is firm and well mixed.

    Knead pierogi dough
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  5. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour for the gluten you've developed in the mixing process to relax. This will make rolling much easier.

    Let pierogi dough stand in bowl for about an hour
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  6. Or you can wrap the dough in plastic, refrigerate it, and work with it another day. Make sure you let it come to room temperature before you start to roll it.

    Or wrap dough in plastic wrap for another day
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  7. If using the dough immediately, divide it in half, wrap the other half in plastic and set it aside.

    Using dough to make pierogies
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  8. The next steps are to roll, cut, fill, and cook the pierogi.


  • Polish dumplings can be filled with sweet or savory ingredients. Traditional fillings include minced cooked meat, sauerkraut with mushrooms, seasonal fruits like blueberries and strawberries, buckwheat or millet, savory or sweet curd cheese, and potato-onion-cheese known as pierogi ruskie
  • There's really no right or wrong on how you choose to fill your pierogi. These days, at the Kraków (Poland) Pierogi Festival held yearly in August, you'll see nontraditional things being stuffed into tender pockets of dough—everything from spinach to seafood and gourmet cheeses.
  • As for how to serve them, sweet pierogi benefit from a sprinkle of confectioners' sugar and savory pierogi wouldn't be the same without sour cream and bacon bits or pork cracklings known as skwarki.