Basic Pierogi Dough

Ciasto na pierogi

Preparation info
  • Makes 50 pierogi,

    4 to 6

    • Difficulty


    • Ready in

      55 min

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

Everyone thinks that their recipe for dumpling dough is the best. I do, too. Many pierogi recipes contain yolks or whole eggs. But I don’t use them, because I think they make the dough harder. My key to success is a large amount of cold-pressed rapeseed oil, which makes the dough perfectly soft and gives it an amazing nutty scent. The consistency is the most important part—sometimes you have to sprinkle the dough with more flour or add a little water to achieve a nice ball. Practice makes p