Potato Pierogi Dough

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/19/21
close-up of pierogis on wooden board
Dina Blaszczak / EyeEm / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 10 servings
Yield: 50 pierogi
Nutrition Facts (per serving)
162 Calories
6g Fat
23g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 162
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 19mg 6%
Sodium 222mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g
Vitamin C 2mg 8%
Calcium 10mg 1%
Iron 1mg 8%
Potassium 123mg 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 freshly cooked potatoes, peeled, from about 1 large potato

  • 1/4 cup canola oil

  • 1 large egg, room temperature

  • 2 cups all-purpose flour, plus more for dusting the work surface

  • 1 teaspoon salt

  • 1 cup water

Steps to Make It

  1. Gather the ingredients.

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

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

  4. 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.

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

  6. Roll, cut, fill and cook pierogi.

  7. Enjoy!

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.