Potato Pierogi Dough Recipe

close-up of pierogis on wooden board
Dina Blaszczak / EyeEm / Getty Images
Ratings (14)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 50 Pierogi (10 Servings)
Nutritional Guidelines (per serving)
136 Calories
9g Fat
9g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 50 Pierogi (10 Servings)
Amount per serving
Calories 136
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 90mg 30%
Sodium 177mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 4g
Calcium 37mg 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 pierogi dough for Polish dumplings uses potatoes as one of its ingredients.

Leftover mashed potatoes from yesterday's dinner are not a good candidate because they usually contain butter and milk. Those additions will change the consistency of the dough and you will have to make other adjustments like, possibly, adding more flour which can toughen the end product.

Choose one of these savory filling recipes or one of these sweet filling recipes to complete your dumplings.

Ingredients

  • 1 cup potatoes (peeled, freshly cooked; about 1 large potato)
  • 1/4 cup canola oil
  • 1 large egg (room-temperature)
  • 2 cups all-purpose flour (plus flour for dusting the work surface)
  • 1 teaspoon salt
  • 1 cup water

Steps to Make It

  1. Mash or run cooked potatoes through a food mill or ricer into a large bowl.

  2. Add oil, egg, flour, salt, and water to the potatoes and combine well.

  3. If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

  4. On a floured surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate at least 30 minutes.

Potatoes Used in Every Course in Eastern Europe

People say potatoes were the rise and fall of Ireland, but spuds figure prominently in Central and Eastern Europe as well.

Potatoes (known variously as kartofle, ziemniaki depending on which region you live in) were virtually unknown and sometimes considered poisonous, in Poland until quite a bit after Columbus brought them back from the Americas.

It is believed King John III Sobieski introduced this tuber to Poland in the mid-1600s after tasting them in Vienna. They caught on in a flash because they could be relied on to get people through the winter if grain crops failed.

A combination of the right soil and farming know-how has made Poland one of the top 10 world producers of potatoes. And they show up in every imaginable course, including dessert. Even vodka is made with potatoes. Check out Chopin Vodka, for example.

More Unusual Polish Potato Recipes

  • Mashed Potatoes and Rutabaga RecipeTwo vegetables that overwinter well in Poland are rutabaga and potatoes. Blanching the rutabaga gets rid of some of the bitterness rutabagas can have.​

  • Savory Potato Pie RecipeThis dish is known as baba kartoflana, literally "grandmother potato" for its comforting qualities, no doubt, since it is made with potatoes, onion, garlic, bacon, and eggs.

  • Potato Cutlets With Mushroom Sauce RecipeThese are crispy croquettes made with mashed potatoes and served with a creamy button mushroom sauce.