Pierogi Dough

I adjusted the recipe to include potato flakes in the dough so that I could use the do to absorb the saltiness of some over salted meat that I will use to stuff my pierogies. But this recipe works very well and I love it

I NEVER submit a review… a recipe either it works or not. I have changed recipes to suit my tastes or make it “ better”…but that is not fair to the original recipe poster. I followed this recipe exactly and will never buy commercial bun again! So delish… perfect density… plain.. with sesame seeds or Trader Joe’s seasoning! For those of you with negative reviews… you need to read the entire recipe and instructions before beginning… then follow exactly. “Dusting with flour”. …. means dusting! Don’t just sprinkle….spread that little bit of flour over the whole top…. just “drape” the plastic wrap over the buns…. it will NOT stick…..be gentle in brushing the egg wash! Seriously….. this I NO FAIL……thank you to the contributor!!

Yum! These tasted great! Just a tip: If you are filling these with meat, (I’m not sure if it will taste good with the classic potato) you can bake these after boiling them. This makes them slightly crispy, and not soggy. This is helpful if you are cooking for kids, like I was (actually, I was cooking for my parents and siblings). Also, these are very tiny, so think twice before reducing the serving size. Thanks, LINDAYURKIW.

I let these rest a few days. I had no problem rolling them out with my pasta machine. I rolled out until thinnest setting. I cooked them in boiling water for 3 minutes then put on cooling rack. Once cooked I placed onto greased cookie sheet and froze. Once frozen I placed them in freezer bags. To cook: place butter in skillet and melt. Place frozen perogis in pan and fry till golden brown.

I made this as it said and yes I will be making it again.

Taste fine but has the texture of rubber. Took an hour to make 1/4 of the dumplings before I gave up and used the rest as dumpling balls.

Fantastic dough. I was told by someone who ate pierogies from his polish mother in law that this was the best he has ever had. Awesome!!!

I live in Costa Rica and have a bit of trouble working with the flour sold here. Probably in Canada it would have worked better. It wasn’t as soft and pliable as I’ve made in the past but the perogies turned out pretty good. Will probably have to tweak the recipe a bit so it works a bit better here in the tropics.

For SAMMI16: Try frying hamburg/cabbage/sauerkraut for a pierogi filling. This is the only type I’ve ever known until going out of the area I was living in. It seems all polish people within a 30 mile radius only made pierogis this way.

I had read Teufel Frau reviews and laughed about the stress relieve from using this recipe. I too cook often and do pies and bread so I am very use to working with dough. This one seemed to be off with the portions – only 1 cup water to four cups flour but I worked with it – finally got it kneaded let it rest. I too had trouble cutting it with my biscuit cutter and rolling it out was a challenge – however it never stuck and I never had to add flour to the rolling surface – just had to roll as thin as I like it. However once you fight with it and get it rolled, cut, (I also re-rolled it out again) and filled and cooked, the taste is great! I will definitely use again although next time I think I will pull out my kitchen-aide with the pasta roller attachment instead of fighting with it. I would give it five stars if I didn’t have almost every issue quoted in the earlier review by Teufel Frau. If anyone has any helpful hints, I would love to hear them. The recipe says you will get 25 to 30 perogies I do mine with a 3 inch cutter and got closer to 4 dozen so maybe I like mine too thin – thus the problem rolling.

This was my first experience with pierogis. I used my Kitchen Aide mixer, bread hook, for about 5 minutes, rather than hand-kneading. The dough was very easy to roll out, so those that had problems might have overworked the dough. Handling it as little as possible helps. My husband is part Russian and his father makes pierogis all the time. My husband liked these better than his Dad’s!! I made them a little too thin and ran out of filling, but when cooked, they were soft and tender. Very good recipe and I will definitely use this again.

This recipe didn’t work for me.

this recipe wasn’t the greatest at all! the dough turned out very dry and didn’t make a whole lot of dough to begin with. don’t recomend at all

I liked this recipe, easy to make & work with, nice & elastic, keeps well in the fridge also. The only variation I made was using olive oil, 4 tsp as opposed to 2.

Dough tasted fantastic, I used a sauerkraut filling. However working with it is very difficult. Tough to roll.

Very easy to make. I used a cup to make the pierogis circles, then used a roling pin to make the circles thinner. The dough tasted good.

I made this dough in my bread maker worked really well

My first attempt making pierogi and my Ukranian husband tells me they taste just like his grandmother used to make! Can’t beat that!

I’ve made peirogi (Ukrainians call them Varenyky) with many a Ukrainians. I really liked this recipe because I could make the dough disk thin & load them up with filling without having thin spots or holes poked through when I was boiling them OR frying them. I hate eating a bunch of dough – so loved this recipe. In the past I’d either rip them up in the boiling process or frying – so pretty much made a mess. My son loves them so I was stuck making them! At last I can do it with success! This dough didn’t taste any different to me, so I don’t know what others are talking about taste. Thanks for the recipe Linda.

Excellent! Made the dough as written – filled with my own cheesy mashed pots. seasoned with garlic powder, pepper, and seasoning salt – fried them in butter with onion and minced garlic. The dough was tough to roll, but the taste was worth it. my 4 and 6 year olds said they were great. We will have these again

I’m not much of a recipe reviewer, but this one has to be reviewed… If you’re looking for stress relief, this recipe is awesome. After having to add more water, oil, AND egg, i was able to sort of knead this dough. 2 hours later, I found myself in a fist fight with the dough. Literally… I had to physically beat it into submission to get it down to 1″ thick. I’m not weak or feeble by any means, but rolling this dough out was like trying to roll a live mammal out with a rolling pin. After an hour of vigorous rolling and about a pint of sweat, I grabbed my trusty 9,000 year old, dangerously sharp biscuit cutter. It wouldn’t cut this dough… at all… So I grabbed a sharp knife and CUT the circles out. Now I’m a cook… Really, seriously, I own my own catering business, so it’s not as if I’m new to cooking. So why continue with this recipe? If a little pillow of potatoes didn’t hit my tongue after all of this trouble, there would be bloodshed. Anyway, once the circles were cut, I re-rolled them. Yes, it seems as though the dough actually unflattened during the cutting process. The good news: the rest of the directions were perfect, leaving me with FANTASTIC tasting pierogies. Incidentally, I really needed the stress relief that came with beating the daylights out of the dough. If I EVER make this again, I will include some extra ingredients, a sledge hammer, and a bottle of rum (for my consumption, of course).