Very Best Pierogi Dough

Very Best Pierogi Dough Recipe

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Doreen Schultz


This recipe is from my mother's cousin, who ran a small polish restaurant in our area for over 40 years! Really makes a difference to have the right dough!


★★★★★ 1 vote

5 Min


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1 c
warm milk
4 Tbsp
unsalted butter
1 tsp
egg yolks, beaten
3 1/2
to 4 cups flour


2 c
sauerkraut, rinsed
small onion, chopped, sauteed in 1 tbsp butter
2 c
mushrooms, chopped (a variety is recommended)

How to Make Very Best Pierogi Dough


  • 1Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. 'Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll out dough. Cut with a 4 inch circle. Put filling of your choice in center. Fold over and crimp to seal edges. Drop in a pot of boiling water until pierogi float to the top. Do not crowd pan to avoid sticking. Place pierogi on a cooling rack over a cookie sheet to cool. You can freeze them once cooled. Heat them in a pan of butter and sauteed onion or boil and cover with melted butter and onion.
  • 2For filling--saute onions; add mushrooms and saute for a few minutes. Add sauerkraut and simmer for 3 to 4 minutes. Fill Pierogi

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About Very Best Pierogi Dough

Main Ingredient: Flour
Regional Style: Polish
Hashtags: #polish, #dough, #Pierogi

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