Pierogi – a delicious recipe with flour, salt, sour cream, water, egg +, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix ingredients and knead into a soft pliable dough.
2
Let rest 10 minutes under a warm bowl.
3
Divide the dough in half.
4
Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness.
5
Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon.
6
Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water.
7
Add only enough pierogi to the boiling water to make one layer.
8
Crowding makes them stick together.
9
Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float.
10
Remove with a slotted spoon.
11
Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.
521
kcal
Calories
8
g
Fat
93
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. salt, 2 tsp. sour cream, 1/2 c. warm water or milk, and more.
Yes, Pierogi falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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