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I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best?

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Some pierogi recipes include sour cream in the dough; they also often have more egg than a typical basic pasta dough.

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+1 for the sour cream. That's key – PSU_Kardi Jan 28 '11 at 1:52

You should be fine using a regular homemade pasta dough.

I learned to make perogis with a standard egg dough - egg, flour, water, and oil. The filling is dry curd cottage cheese, salt, and eggs. To shape them we use a nifty hand tart cutter that I can't find online anywhere. Then we boil them in water for about 10 minutes to cook. Serve with melted butter.

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Like @justkt said you should be fine using regular homemade pasta dough. If you want something more specific though I used this recipe from Its super good. Especially since I also made the cottage cheese myself as well.

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wait, wait, you made dry curd cottage cheese yourself? I can't find it anywhere where I live and you have no idea how happy it would make my spouse if I were able to make it. Pointers? – justkt Aug 17 '10 at 17:58
@justkt I am unsure if this is dry curd but I found the cottage cheese recipe here In your opinion is this dry curd? – Kyra Aug 17 '10 at 19:15
looks like it may well be, as long as you didn't add extra dairy to it. See here:… – justkt Aug 17 '10 at 19:50
@justkt - I didn't add anything to the cottage cheese so it must be. Thanks for clearing dry curd cottage cheese up. :) Hope the recipe helps. :D – Kyra Aug 17 '10 at 20:20

Quite often pierogi doughs are vegan, especially if you are making the peirogies for X-mas eve (where in many sects, you don't eat meat the on X-mas eave, and fish is not considered a meat).

2 cups flour
~1/2 cup warm water
1/4 cup vegetable oil
1 teaspoon salt 

Mix all together, and give it a little knead to make it consistent, but no 
more - otherwise you'll make the dough tough

The you roll out the dough, cut circles with a large mouth jar or a glass, stuff and pinch closed. Boil till dough is cooked or par-boil and then fry in a pan. Add onions, butter and bacon to taste.

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Here's how you make'm.

5 cups of flour 5 eggs 8 oz's of sour cream 1/4 cup of water....

That makes the dough, cover it with a towel for 10 minutes.

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Here is a generation recipe for a light pierogy dough;

4 cups flour 2 eggs 5 TBSP sour cream 3 TBSP oil 3/4 cup water

as noted above, add you filling and toss in boiling water. When they float their done.

I use a Chinese basket brush to retrieve from the water and toss in fried onions and butter to prevent sticking.

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