Pierogi Dough

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.

Yield:

Dough for 16 pierogi

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

April 2004