Pierogi Dough - Authentic Dough for Potstickers, Dumplings, & Pierogis (2024)

Authentic Polish Pierogi Dough Recipe

One of my earliest memories of my great-grandma in Hegewisch neighborhood in Chicago is of her making batches and batches of Polish pierogis in the kitchen. I can remember walking into her back door of the house and the kitchen, seeing rows and rows of potato-filled dough pockets lined up on the countertop. She was a woman that could cook and bake.

Lately, I have been interested in learning and recreating recipes from my German and Polish heritage. Making Polish dumpling or pierogi was on the list. With some research, I found out that pierogi dough has the same ingredients as dumplings and Chinese potstickers. I was excited to see because the is dough became more versatile than I had originally thought.

How to make pierogi dough.

First, pour flour in a large bowl and make a crater. Then add the warm water and milk concoction to the crater and mix. I like to use a KitchenAid Stand Mixer for aneasier time.

Once the dough is kneaded and smooth, divide into four quarters as even as possible. Cover dough you are not using and set aside.

Next, run each quarter of dough through the KitchenAid pasta roller attachment. I find this easier method than a rolling pin but it isn’t a necessity.

Now, it is time to cut out the dough. I like to use a small juice glass. It makes great consecutive circles, and it is easy to clean. With your made up filling, add a spoon full to each circle and fold over into half-moon shapes. Be sure to crimp the edges with your thumb and set aside to either cook up or set on a baking sheet to freeze for later use.

Cost to make this recipe.

The entire cost of the dough costs about $0.81. I have been able to make about 36 pierogi from one batch of dough. The cost per pierogi dough comes to $0.02. Also, the dough recipe makes about six servings with six pierogi per serving.

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