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Pierogi Dough

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.

This recipe goes with Sweet Vanilla Cheese Pierogi, Potato Pierogi

Cooking Light APRIL 2004

  • Yield: Dough for 16 pierogi


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 1199
  • Calories from fat: 21%
  • Fat: 28.5g
  • Saturated fat: 8.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 9.6g
  • Protein: 34.9g
  • Carbohydrate: 195.4g
  • Fiber: 6.9g
  • Cholesterol: 244mg
  • Iron: 12.3mg
  • Sodium: 688mg
  • Calcium: 163mg

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Pierogi Dough recipe