Sour Cream Pierogi Dough

Sour Cream Pierogi Dough Recipe

The Spruce

Prep: 15 mins
Cook: 30 mins
Chill Time: 30 mins
Total: 75 mins
Servings: 15 servings
Yield: 50 pieces
Nutrition Facts (per serving)
103 Calories
1g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 103
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 3%
Cholesterol 15mg 5%
Sodium 49mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 7%
Potassium 36mg 1%
*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. The possibilities are pretty limitless.

Here's a recipe from a chef in Pittsburgh, which he says is pretty much the U.S. epicenter for pierogi.

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 dumplings that are filled with fresh or preserved fruits. One 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 substitute yogurt for the sour cream and save a few calories.

Ingredients

Steps to Make It

  1. Gather the ingredients.

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

  3. 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.

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

Tips

  • You can make pierogi dough ahead of time as it will last for up to three days in the fridge, or you can freeze it for a few months—make sure it's tightly wrapped though. Let it come to room temperature before you start rolling it.
  • You can also freeze pierogi that have been filled—raw or boiled. Freeze on a parchment-lined baking sheet for a few hours before transferring to an airtight container.

How do you keep pierogies from sticking together?

Place a few pierogies at a time in the boiling pot of water, making sure not to overcrowd them. Stir gently as this will help them from sticking together.