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Pierogi Dough with Sour Cream Recipe

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★★★★★

4.8 from 68 reviews

This recipe details a simple and traditional Polish pierogi dough made with sour cream, resulting in a tender and flavorful dough perfect for making classic pierogi dumplings. The dough is easy to prepare with just flour and sour cream, making it a quick and reliable base for your favorite pierogi fillings.

Ingredients

Scale

For the Dough

  • 4 cups (500 g) all-purpose flour
  • 14.5 oz (400 ml) sour cream
  • A few pinches of flour (for kneading)

Instructions

  1. Prepare the Flour: Tip four cups of flour onto your work surface, creating a shallow well in the center to hold the wet ingredients.
  2. Add Sour Cream: Pour the sour cream into the well and mix with your hands or an electric mixer until combined into a rough dough.
  3. Adjust Dough Consistency: If the dough feels too sticky to handle, sprinkle in a bit more flour to reach a manageable consistency.
  4. Knead the Dough: Dust your hands with flour and knead the dough on the work surface until it becomes smooth and elastic.
  5. Rest the Dough: Cover the dough with a cloth or a large bowl and let it rest for 20-30 minutes, or up to a few hours for better texture.
  6. Roll Out Dough: Lightly flour your work surface, transfer the dough, and knead a couple more minutes. Cut off a smaller piece and roll it out thinly, as the thinner, the better for pierogi.
  7. Cut Dough Circles: Use the rim of a glass or a round cookie cutter (about 3 inches/8 cm diameter) to cut out circles from the dough.
  8. Fill Pierogi: Place approximately one tablespoon of your chosen pierogi filling in the center of each dough circle.
  9. Seal Pierogi: Fold each circle over and press the edges firmly to seal the dumpling.
  10. Boil Water: Bring a large pot of water to a boil, then reduce to medium heat.
  11. Cook Pierogi: Drop in small batches of pierogi and cook. Once they float, continue cooking for another minute before removing with a slotted spoon.
  12. Serve: Serve the boiled pierogi immediately with melted butter or your choice of toppings.
  13. Optional Frying: For a crispier skin, melt butter in a frying pan and fry the boiled pierogi on both sides until golden brown.

Notes

  • You can rest the dough for up to a few hours to improve texture and elasticity.
  • The size of dough circles can be adjusted to your preference, but approximately 3 inches (8 cm) works well.
  • Fillings can vary from potatoes and cheese, sauerkraut, meat, or sweet options.
  • To prevent sticking, dust your hands and work surface with flour during preparation.
  • Boil pierogi in small batches to avoid overcrowding and sticking.
  • Frying pierogi after boiling adds a delicious crispy texture.

Keywords: pierogi dough, sour cream dough, Polish dumplings, pierogi recipe, homemade pierogi, dumpling dough

Find it online: https://freshrecipehub.com/pierogi-dough-with-sour-cream-recipe/