Easy Pierogi Dough

This pierogi dough is soft, super easy to work with and only requires four ingredients (one of which is water)!

I became a huge pierogi fan after living with a Polish family for a year and visiting Poland. After experimenting with different pierogi dough recipes, I can confidently say this is my absolute favorite version. I hope my tips and tricks will teach you everything you need to know to get perfect pierogi dough!

Sealed pierogi surrounded by other pierogi in the making.

Recipe ingredients

The four ingredients needed for this pierogi dough are:

  • Flour: I always opt for all purpose flour. The best tip I can give you is to use a kitchen scale to measure the flour. Using measuring cups makes you prone to over-measuring the flour, which can result in a dough that is tougher and more difficult to work with.
  • Kosher salt: Just 1/2 teaspoon is used to season the dough.
  • Unsalted butter: Two tablespoons of melted butter adds flavor to the pierogi dough.
  • Hot water: No need to boil your water. Hot water from your faucet is just fine.

Many recipes will also call for an egg or sour cream. I’ve tested this recipe with an egg, and just don’t think it’s necessary. And while sour cream isn’t a traditional dough ingredient, it is a common garnish for pierogi.

Measured flour, water, salt and butter to make pierogi dough.

Step by step instructions

Step 1: Combine the flour and salt. Then add the hot water and melted butter and mix until the dough comes together.

Step 2: Knead until the dough is smooth and elastic. I generally use my stand mixer fitted with a dough hook for this step, but kneading the dough by hand isn’t difficult.

Step 3: Let the dough rest. This gives the gluten time to relax, making the dough more pliable and easier to work with. See the before and after photos above? Magic!

Step 4: Roll out the dough and cut out rounds. You can use a 3-4 inch (7.5-10 cm) cookie cutter.

Step 5: Add a heaping tablespoon of your favorite filling.

Step 6: Fold the pierogi in half and seal. Use a fork to imprint around the edges if desired.

How to cook pierogi: Bring a large pot of salted water to boil. Add the pierogi. Cook until the pierogi float to the top, then cook an additional two minutes.

Storage and freezing

You can store leftover cooked pierogi in the fridge for 3-5 days. I recommend reheating in a skillet with a bit of butter or oil.

Pierogi are also perfect for freezing! Line a pan with parchment paper and lightly dust with flour. Place the formed pierogi on the pan and place in the freezer until frozen solid, about 1-2 hours. Transfer to a freezer-safe bag or container and store for up to three months.

You can cook pierogi directly from the freezer, but give them an extra few minutes of cooking once they float to the top.

Expert tips and tricks

  • Don’t skip the rest period! This step is vital to getting a dough that’s easy to work with. The gluten needs time to relax, which makes the dough more pliable.
  • Cook the pierogi in batches. This ensures the pierogi cook evenly and prevents them from sticking together.
  • Saute cooked pierogi in a bit of butter or oil. After cooking the pierogi, pan fry them until golden brown.


How do you seal pierogi?

To seal the pierogi, simply press the edges together. Then use a fork to make an imprint on the edges. If your dough is dry, you can brush a bit of water around the edges to help it stick better.

What should I do with the dough scraps?

Collect the dough scraps and roll out a second time to form more pierogi rounds. I tend to avoid rolling out the dough more than twice, as it gets difficult to work with.

Can you freeze pierogi?

Yes, you can freeze pierogi for up to three months.

Should I thaw frozen pierogi before cooking?

Nope, you can boil them directly from frozen. Just add a minute or two to the cook time after they float to ensure the filling is warm.

Pierogi fillings

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Formed pierogi sealed with fork.

Pierogi Dough Recipe

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  • Author: Brit Kapustina
  • Total Time: 1 hour 35 minutes
  • Yield: 40
    • Prep Time: 30 minutes
    • Rest Time: 1 hour
    • Cook Time: 5 minutes
    • Category: Dinner
    • Method: Dumplings
    • Cuisine: Polish


  • 2 ¾ cups (350 gramsall purpose flour, spooned and leveled*
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) hot water (hot water from the tap is fine)
  • 2 tablespoons (30 gramsunsalted butter, melted


  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt until the salt is evenly distributed.
  2. Add the hot water and melted butter. Mix on low speed until the dough comes together. Continue mixing for five minutes or until smooth and elastic. If making the dough by hand, you will knead the dough for about 10 minutes after it comes together.
  3. Place the dough in a bowl, cover and allow to rest at room temperature for 1 hour.
  4. Divide the dough in half. Lightly flour your work surface and roll out one portion of dough to ⅛ inch (3 mm) thickness. Cut out 3 inch (8 cm) circles and spoon 1 heaping tablespoon of filling into the center of each pierogi. Fold the pierogi in half and pinch to seal. Use a fork to imprint around the edges if desired. Repeat with the remaining portion of dough, then combine any scraps and roll out the dough for one more batch.
  5. Bring a large pot of salted water to boil. Add the pierogi and cook until they float. Continue cooking an additional two minutes after the pierogi float to the top. Use a slotted spoon to transfer the pierogi to a plate.


Spooned and leveled: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage: Leftover pierogi will keep well in the fridge for 3-5 days. Uncooked pierogi can be frozen for up to 3 months.

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