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"name": "How do you keep pierogi from sticking together?",
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"text": "Toss the hot, freshly cooked pierogi with butter or oil until coated on all sides.",
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"name": "Do you thaw pierogi before cooking?",
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"text": "There's no need to do that. You can throw frozen pierogi direct into boiling water.",
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"name": "How are pierogi traditionally served? What do you top pierogi with?",
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"text": "I like to keep it simple and just pour melted butter over them. Other options are: sauteed/caramelized onions, pan-fried bacon, chopped parsley. Sweet pierogi are often served with sweetened heavy cream/sour cream.
Here you'll find all my pierogi sauces and toppings ideas. ",
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"name": "Can pierogi be baked?",
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"acceptedAnswer": {
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"text": "Yes! You can wrap the filling in shortbread pastry and bake until golden. This kind of pierogi is not that popular but in some regions, people are making baked pierogi. ",
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"name": "My pierogi are of different shape, despite using the same pierogi cutter. Why?",
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"acceptedAnswer": {
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"text": "Your dough was probably not evenly rolled out. Thicker pierogi will be a bit bigger, also when you fill them with more filling. If the dough is of the same thickness you can cook the small and big pierogi the same way. ",
"inLanguage": "en-GB"
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"name": "What to do with leftover dough:",
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"text": "Cut it into thick strips and use as pasta eg with soup. ",
"inLanguage": "en-GB"
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"name": "Why is my pierogi dough tough?",
"answerCount": 1,
"acceptedAnswer": {
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"text": "It's probably not well-kneaded, not rested or you've used cold water. It's also possible that you've added too much flour - add more water until the dough is smooth and soft.",
"inLanguage": "en-GB"
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"name": "How thick should pierogi dough be?",
"answerCount": 1,
"acceptedAnswer": {
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"text": "It really depends on your preferences. I really dislike dough that is rolled out too thick. When the dough is thinly rolled out it literally melts in your mouth after you cook the pierogi.",
"inLanguage": "en-GB"
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"name": "How long do you knead pierogi dough for?",
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"acceptedAnswer": {
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"text": "It will take a minimum of 5 minutes by hand and about 3 minutes in a stand mixer. It can take longer or shorter. You need to pay attention to the dough' consistency - it should be smooth and soft (check out the video to see the consistency of the dough). It will be even softer when it's rested.",
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"name": "Why is my pierogi dough too elastic?",
"answerCount": 1,
"acceptedAnswer": {
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"text": "The dough can be too elastic and shrink as you try to roll it out when it's not rested. Make sure to rest the dough for about 20-30 minutes, then it should be easy to roll out. This is caused by gluten that is in every type of wheat flour.",
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"name": "The best pierogi dough recipe (potato and cheese pierogi)",
"description": "My favorite pierogi dough recipe – soft, elastic, smells of butter and is easy to roll out. Many tips on how to make the perfect pierogi and answer all the questions you could have.",
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"100 pierogi"
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"recipeIngredient": [
"4 cups flour (500g / 17.5-oz, spoon and leveled, all-purpose flour)",
"1 cup + 2.5 Tbsp water (280g / 280ml / 10-oz (to weight on a scale))",
"3 tablespoons butter (1.4 oz/40g, or vegetable oil)",
"1 teaspoon salt"
],
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"text": "Add the flour and salt into a large bowl, mix together.",
"name": "Add the flour and salt into a large bowl, mix together.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-0-0"
},
{
"@type": "HowToStep",
"text": "In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-85 °C / 176-185 °F, that is when the water starts to move and steam).",
"name": "In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-85 °C / 176-185 °F, that is when the water starts to move and steam).",
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"text": "Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined.",
"name": "Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined.",
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"text": "Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft, and elastic, it shouldn’t stick to your hands. When you follow the recipe (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).",
"name": "Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft, and elastic, it shouldn’t stick to your hands. When you follow the recipe (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).",
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"@type": "HowToStep",
"text": "Wrap the kneaded dough in plastic foil (so it doesn’t dry out), leave to rest for about 30 minutes (it will be easy to roll out).",
"name": "Wrap the kneaded dough in plastic foil (so it doesn’t dry out), leave to rest for about 30 minutes (it will be easy to roll out).",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-0-4"
}
]
},
{
"@type": "HowToSection",
"name": "→ Rolling out, stuffing and shaping the pierogi:",
"itemListElement": [
{
"@type": "HowToStep",
"text": "Divide the dough into 4 parts.",
"name": "Divide the dough into 4 parts.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-0"
},
{
"@type": "HowToStep",
"text": "Onto a lightly floured surface, roll out thinly the first piece of the dough, to a thickness of approx. 2 mm / 1/16 inch. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.",
"name": "Onto a lightly floured surface, roll out thinly the first piece of the dough, to a thickness of approx. 2 mm / 1/16 inch. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-1"
},
{
"@type": "HowToStep",
"text": "Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round.",
"name": "Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-2"
},
{
"@type": "HowToStep",
"text": "Gather scraps, cover with plastic wrap and set aside.",
"name": "Gather scraps, cover with plastic wrap and set aside.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-3"
},
{
"@type": "HowToStep",
"text": "Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking.",
"name": "Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-4"
},
{
"@type": "HowToStep",
"text": "Place the pierogi apart on a towel lightly sprinkled with flour (this is important, they can stick to the board), cover loosely with a kitchen cloth so that they don‘t dry out.",
"name": "Place the pierogi apart on a towel lightly sprinkled with flour (this is important, they can stick to the board), cover loosely with a kitchen cloth so that they don‘t dry out.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-5"
},
{
"@type": "HowToStep",
"text": "Repeat with the remaining dough.",
"name": "Repeat with the remaining dough.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-1-6"
}
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"@type": "HowToSection",
"name": "-> Cook the pierogi:",
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"@type": "HowToStep",
"text": "Bring a large pot of salted water to a boil.",
"name": "Bring a large pot of salted water to a boil.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-2-0"
},
{
"@type": "HowToStep",
"text": "Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.",
"name": "Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-2-1"
},
{
"@type": "HowToStep",
"text": "Drain well and transfer onto a plate. Serve warm, pour over some melted butter.",
"name": "Drain well and transfer onto a plate. Serve warm, pour over some melted butter.",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-2-2"
},
{
"@type": "HowToStep",
"text": "Enjoy!",
"name": "Enjoy!",
"url": "https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-3051-step-2-3"
}
]
}
],
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "4.97",
"ratingCount": "192"
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"review": [
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "4"
},
"reviewBody": "This worked exactly as written, thanks!",
"author": {
"@type": "Person",
"name": "Linda"
},
"datePublished": "2025-06-15"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Loved the recipe! Though one thing I wasn't sure of was what speed to use on the Kitchen Aid when kneading the dough. I ended up going with full speed (10) but I don't know if maybe I should have done 4 or maybe an 8?",
"author": {
"@type": "Person",
"name": "Jennifer"
},
"datePublished": "2025-05-13"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "This worked exactly as written, thanks!",
"author": {
"@type": "Person",
"name": "Ulana"
},
"datePublished": "2025-03-22"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Incredible recipe! I think I just make the best perogies I’ve ever eaten. Followed the weighed ingredients to a T. The rest period ended up being more like an hour because I got busy. It rolled out soft and beautifully, has a great texture. Boiled for 3 minutes in salted water, fried in some vegetable oil, served with some sour cream. Will definitely be adding this to my recipe box. If I could give it more than 5 stars I would",
"author": {
"@type": "Person",
"name": "Jessica"
},
"datePublished": "2025-02-21"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "This is the best recipe for dough I have used. It is so easy & easy to work with. It is easily corrected as stated \nin instructions. Recipe very well written. Thank you for sharing. Have made over 100 5\" pierogi since finding this recipe, with more to come before I quit for the season.",
"author": {
"@type": "Person",
"name": "Patty Cook"
},
"datePublished": "2025-01-04"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "This recipe is fabulous. Just like my mom’s, delicate and soft. I’m very impressed with my first try! My mom tried to teach me but I couldn’t make it work. She has been gone 4 yers now and finally I get some pierogies like she used to make. Thank you so much for this recipe. The pasta machine made rolling out so easy. ❤️",
"author": {
"@type": "Person",
"name": "Donna G"
},
"datePublished": "2025-01-04"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "First time pierogi maker. I followed your recipe exactly, using my scale to weigh everything... and the dough was PERFECT. Thank you so much for your great recipe. :)",
"author": {
"@type": "Person",
"name": "Janka Zee"
},
"datePublished": "2025-01-02"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Excellent dough recipe. I’ve tried several pierogi recipes and this dough is by far the easiest to work with and I’ve found that it rolls out well with my pasta machine.",
"author": {
"@type": "Person",
"name": "Erin S"
},
"datePublished": "2024-12-31"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "First time making pierogi on my own and I have to say, this dough recipe caught my eye with the fact that I could use my pasta sheet attachment to roll it out. It worked great, though I did do an initial pass at level 1 before sending the dough through on level 4 (skipping 2 and 3). Will definitely be using this recipe again next year. I got between 64-70 pierogi per recipe - I ended up making 5 batches to finish up the filling from my friend's babcia's recipe. Thank you for such an easy recipe to follow. I measured everything by weight as suggested. Cheers!",
"author": {
"@type": "Person",
"name": "Anne S"
},
"datePublished": "2024-12-23"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "We love this pierogi dough. Been making pierogi for over 45 years and this recipe is the best! It rolls out easily and is light and easy to work with. We follow it exactly, weighing all ingredients. Love it!",
"author": {
"@type": "Person",
"name": "Barb"
},
"datePublished": "2024-12-22"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "This is by far the best recipe for pierogi dough that I have found. I really think that using a scale for measuring makes all the difference. \r\n\r\nWe made 5 batches of this dough for 15 dozen pierogi as we like larger sized pierogi (like the size of the store bought pierogi).",
"author": {
"@type": "Person",
"name": "P.T.P."
},
"datePublished": "2024-12-22"
}
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