Perogi Dough
Prep: 30 min
Cook: 10 min
Total: 40 min
Serves: 8
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Great perogies start with great dough, and this tender, pliable version is the foundation worth mastering. Sour cream and melted butter give it richness and just enough stretch to wrap generous spoonfuls of filling without tearing. Whether you go savory with potato and cheese or sweet with fruit, it holds up beautifully. Make a big batch and freeze extras for comforting meals down the road.
Ingredients
Ingredients
- 4 Cups All-Purpose Flour
- 1 Large Egg
- 1 Cup Sour Cream
- 1/4 Cup Butter - Melted
- 1/2 Cup Warm Water
Directions
Directions
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, whisk the egg, sour cream, and melted butter until smooth.
- Pour the wet ingredients into the flour mixture.
- Gradually add the warm water, mixing until a soft dough forms.
- Knead on a lightly floured surface for 5–8 minutes, until the dough is smooth and elastic. Add a little more water if the dough feels too dry.
- Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes.
- Roll the dough to about ⅛ inch (3 mm) thick.
- Cut circles using a 3-inch (7–8 cm) round cutter or glass.
- Place about 1 tablespoon of filling in the center of each circle. (mashed potato, cheese, sauerkraut, mushroom or fruit filling)
- Fold the dough over to form a half-moon and press the edges firmly together. Pinch or crimp with a fork if desired.
- Cooking Instructions:
- Bring a large pot of salted water to a gentle boil.
- Cook the perogies in batches for 3–4 minutes, or until they float and cook for another minute.
- Remove with a slotted spoon.
- For extra flavor, pan-fry the cooked perogies in butter with sliced onions until golden brown on both sides.
- Tips:
- Keep unused dough covered to prevent it from drying out.
- If the edges don't seal well, lightly brush them with water before pinching closed.
- Freeze uncooked perogies in a single layer on a baking sheet. Once frozen, transfer them to freezer bags for up to 3 months.
- Cook frozen perogies directly from the freezer—just add 1–2 extra minutes to the boiling time.
Nutrition
Per serving · 8 servingsCalories
210
Fat
9 g
Saturated fat
5 g
Carbohydrates
28 g
Sugar
1 g
Fiber
1 g
Protein
5 g
Sodium
200 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Cups All-Purpose Flour
- 1 Large Egg
- 1 Cup Sour Cream
- 1/4 Cup Butter - Melted
- 1/2 Cup Warm Water
Recipe Related Shopping
Perogi Mold
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