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Pierogi Dough

Amy Albert

Yield: Yields enough dough to make about 40 pierogi

This versatile dough can be used to make meat-potato- or apricot-filled pierogi. It’s important not to overwork the dough: brief, gentle mixing and kneading will give you dough that’s tender, not gummy.


  • 15-3/4 oz. (3-1/2 cups) all-purpose flour; more for dusting
  • 3 large eggs
  • 2 Tbs. sour cream
  • 1 cup water; more as needed


Make the dough

  • In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of the water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come togeter. Turn the dough onto a well floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 minutes. Gather into a ball, wrap in plastic, and let rest for at least 20 minutes while you make the filling.


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