Sour Cream Pierogi Dough

Pierogi Dough

The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 15 servings
Nutritional Guidelines (per serving)
40 Calories
2g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 40
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 16mg 5%
Sodium 101mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 20mg 2%
*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.)

Pierogi is a traditional Polish food that has many variations. It's essentially a dumpling with a filling, and the filling can be almost anything you choose. Here's a recipe from a chef in Pittsburgh, which he says is pretty much the U.S. epicenter for pierogi—apparently, Pittsburghers eat 11 times the national average!

This recipe is relatively restrained, with a suggested filling of potatoes and cheese. But that barely scratches the surface of pierogi, which can be filled with anything that strikes your fancy. Although many pierogies are on the savory side, some are delicious desserts, with the dumplings filled with fresh or preserved fruits. On variation is a pierogi filled with both savories and sweets—bacon and strawberry preserves, for example. 

Like many recipes with folk origins, pierogi dough can also be made in a variety of ways. Some use eggs, like this recipe, and others don't. This recipe uses sour cream as one of its ingredients, but you can also substitute yogurt for the sour cream and save a few calories.


Steps to Make It

  1. Combine flour, salt, sour cream, egg, and water in a large bowl.

  2. Mix until the dough comes together. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

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