Pierogi Dough


  • 400g all-purpose flour
  • 60g sour cream
  • 1 egg, beaten, plus enough water to total 200g


  1. Whisk the sour cream to smooth it a bit. Beat the egg and add water to total 200g; then add to the sour cream and whisk to combine.
  2. Place flour in the bowl of the stand mixer, and add wet ingredients to it. Mix with the dough hook to bring everything together to a smooth dough.
  3. Knead on the counter for a few minutes, adding a bit of flour if necessary, until the dough is elastic.
  4. Refrigerate for at least 30 minutes.


I divide the dough into two halves before refrigerating. I roll out each half to a rectangle approximately 9” x 18” so that we can cut it into 18 3” squares.