ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pierogi Dough

Yield Dough for 16 pierogi
One of Poland's most popular foods, probably because of its versatility, each "little pie" is hearty and pleasantly chewy. They're delicious stuffed with almost anything and can be served as a side dish, a main dish, or even as dessert. Here's a basic pierogi dough that we use in Potato Pierogi and Sweet Vanilla Cheese Pierogi.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 1199
  • caloriesfromfat 21 %
  • fat 28.5 g
  • satfat 8.6 g
  • monofat 5.3 g
  • polyfat 9.6 g
  • protein 34.9 g
  • carbohydrate 195.4 g
  • fiber 6.9 g
  • cholesterol 244 mg
  • iron 12.3 mg
  • sodium 688 mg
  • calcium 163 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a large bowl. Combine sour cream, water, oil, and egg, stirring with a whisk. Add sour cream mixture to flour mixture; stir until combined. Turn dough out onto a floured surface. Knead until smooth and elastic (about 7 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.