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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


Recipe Summary

Dough for 16 pierogi


Ingredient Checklist


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.


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.