Authentic and Traditional Polish Pierogi Light Dough Recipe

Authentic and Traditional Polish Pierogi Light Dough Recipe (Image: Beata Paczynska/Shutterstock.com)
Authentic and Traditional Polish Pierogi Light Dough Recipe (Image: Beata Paczynska/Shutterstock.com)

This very simple pierogi dough recipe will make a very authentic and traditional yet light tasting pierogi dough. It is best served with light pierogi toppings such as butter and green onions.

Ingredients

Makes about three dozen pierogi

  • 1 Cup (300 g) of unbleached white wheat flour
  • 1/2 Cup (125 ml) of boiling water
  • 1 egg
  • 1/4 Cup (20 g) butter
  • Pinch of salt

Preparation

  1. Sift the unbleached white wheat flour into a bowl and add a pinch of salt.
  2. Boil water in a pot.
  3. Put the butter into the boiled water and wait for it to completely melt. Gradually pour the mixture into the flour, stirring occasionally.
  4. Add the egg to the combined ingredients and knead to a smooth dough.
  5. Place the dough on a flour covered cutting board and knead the dough for about 7 to 8 minutes.
  6. Wrap the dough in foil and set it aside for about 30 minutes.
  7. Divide the dough into 4 equal parts and roll each part into a thin circular shape about 1/8″ inch (3 mm) thick, padding both sides with flour if needed.
  8. With a small glass cup, cut out circular patterns from the dough and stretch them slightly using your fingers.
  9. In the center of each circular patterns put one spoonful of your pierogi stuffing.
  10. Fold in half and using your fingers, clasp the edges so that the dough sticks together and closes in the filling
  11. In a large pot, boil salted water. As it bubbles up heavily, put the first batch of pierogies into the pot (about 15 pieces).
  12. Return to a boil, then reduce the heat to medium. Once the pierogies float to the surface, cook them for an additional two minutes.
  13. Remove one to sample and check if it is cooked.
  14. Cooking time will depend on the thickness of the dough.
  15. Remove the cooked pierogies from the pot with a large slotted spoon.