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  • Dinner

Pierogi Dough

This pierogi dough recipe is a snap to make. The key is to not over-work the dough. Whip up this recipe and then stuff your pierogies with our Classic Cheddar Cheese and Onion Filling, Beet and Asiago Cheese Filling, or this divine Smoked Salmon and Dill Filling.

Prep Time

Servings

40 Pieces

2 ½ cups all-purpose flour (625 mL)

¼ tsp salt (1 mL)

1 egg, beaten (1)

1 cup low-fat sour cream (250 mL)

3 Tbsp canola oil (45 mL)

  1. In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed.
  2. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form a soft ball. Do not over-work the dough or it will be tough.
  3. Divide the dough in half. Roll out each half of the dough to 1/8 “ (.5 cm) thickness. Cut the dough with a 3” (8 cm) round cutter.
  4. Line baking sheet with parchment paper.
  5. Place about 1 Tbsp (15 mL) filling on each round. Lightly moisten edge of half of the round with water and fold over filling. Pinch edges together to seal. Repeat with remaining dough and filling.
  6. Place pierogies on parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
  7. Cook pierogies in boiling salted water, in batches. Stir gently until pierogies float, about 2-3 minutes. Do not over-cook or dough will be tough.

Ingredients

2 ½ cups all-purpose flour (625 mL)

¼ tsp salt (1 mL)

1 egg, beaten (1)

1 cup low-fat sour cream (250 mL)

3 Tbsp canola oil (45 mL)

Did you know?

Did you know?

Directions

  1. In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed.
  2. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form a soft ball. Do not over-work the dough or it will be tough.
  3. Divide the dough in half. Roll out each half of the dough to 1/8 “ (.5 cm) thickness. Cut the dough with a 3” (8 cm) round cutter.
  4. Line baking sheet with parchment paper.
  5. Place about 1 Tbsp (15 mL) filling on each round. Lightly moisten edge of half of the round with water and fold over filling. Pinch edges together to seal. Repeat with remaining dough and filling.
  6. Place pierogies on parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
  7. Cook pierogies in boiling salted water, in batches. Stir gently until pierogies float, about 2-3 minutes. Do not over-cook or dough will be tough.

Nutritional Analysis

Calories

47

Total Fat

1.6 g

Saturated Fat

0.3 g

Cholesterol

6 mg

Sodium

20 mg

Carbohydrates

6.5 g

Fiber

0.2 g

Sugar

0.4 g

Protein

1.5 g

Potassium

25 mg

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