Georgia's Polish Pierogi Dough Recipe

Close-Up Of Pierogi On Wooden Board
Dina Blaszczak / EyeEm / Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Dough must rest: 10 mins
  • Yield: 42 to 60 pierogi (10 servings)
Nutritional Guidelines (per serving)
127 Calories
9g Fat
7g Carbs
4g Protein
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Nutrition Facts
Servings: 42 to 60 pierogi (10 servings)
Amount per serving
Calories 127
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 231mg 10%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Protein 4g
Calcium 40mg 3%
*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 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.


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

Steps 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.