Georgia's Polish Pierogi Dough Recipe

Close-Up Of Pierogi On Wooden Board
Dina Blaszczak / EyeEm / Getty Images
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 42 to 60 pierogi (10 servings)
Ratings (13)

This recipe for Polish pierogi dough is from my friend Georgia, who inherited it from her father. It's unusual in that it calls for chicken stock. Don't knock it until you've tried it. The resultant dough is smooth and supple. It can be used for sweet or savory pierogi fillings.

What You'll Need

  • 2 large eggs
  • 5 tablespoons sour cream
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 3/4 cup broth (chicken)
  • 4 cups flour (all-purpose)

How to Make It

  1. In a large bowl, combine eggs, sour cream oil, salt and chicken broth until well mixed. Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes. Fill with your favorite pierogi filling.
  2. Follow these steps for rolling, filling and cooking pierogi.
Nutritional Guidelines (per serving)
Calories 127
Total Fat 9 g
Saturated Fat 2 g
Unsaturated Fat 5 g
Cholesterol 94 mg
Sodium 231 mg
Carbohydrates 7 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)