Master Recipe for Pierogis

Master Recipe for Pierogis
Photo by Amy Albert


  • Kosher salt and freshly ground black pepper (for meat or potato pierogies)
  • 15-¾ oz. (3-½ cups) all-purpose flour; more for dusting
  • 2 Tbs. sour cream
  • Butter or vegetable oil (for meat or potato pierogis, optional)
  • 1 recipe Meat, Potato, or Apricot Filling
  • For serving meat or potato pierogis: sour cream and thinly sliced chives (optional)
  • 1 cup water; more as needed
  • + 2 more ingredients
    • 3 large eggs
    • For serving apricot pierogis: browned butter, whipped cream, or Sugared Almonds, optional

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of the water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come togeter. Turn the dough onto a well floured surface. Knead gently with your fingertips, lifting the dou...

View full recipe at Fine Cooking


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