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?

6 Answers 6


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


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.


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

  • 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
    Commented Aug 17, 2010 at 17:58
  • @justkt I am unsure if this is dry curd but I found the cottage cheese recipe here food.com/recipe/cottage-cheese-382707. In your opinion is this dry curd?
    – Kyra
    Commented Aug 17, 2010 at 19:15
  • looks like it may well be, as long as you didn't add extra dairy to it. See here: news-leader.com/article/20070228/COLUMNISTS19/702280317/…
    – justkt
    Commented Aug 17, 2010 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
    Commented Aug 17, 2010 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

Then 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.

Typical fillings include mashed potatoes (sometimes with cheese), cottage cheese (dry), sour kraut, fruit (desert), rarely cooked meat - anything you can stuff in it.

(yah I know, I mentioned vegan earlier, but vegan tastes a lot better when you add butter and bacon *rim-shot*)


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.


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.