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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.

Lorrie Hulston Corvin
Recipe by Cooking Light April 2004

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Recipe Summary

Yield:
Dough for 16 pierogi
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

1199 calories; calories from fat 21%; fat 28.5g; saturated fat 8.6g; mono fat 5.3g; poly fat 9.6g; protein 34.9g; carbohydrates 195.4g; fiber 6.9g; cholesterol 244mg; iron 12.3mg; sodium 688mg; calcium 163mg.
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