Simple Homemade Pierogi Dough Recipe
This four-ingredient pierogi dough creates soft, pliable dumplings that are perfect for any filling. Made with just flour, salt, hot water, and butter, this traditional Polish dough is easy to work with and delivers authentic results every time.
Ingredients
- 2 3/4 cups 350 grams all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 3/4 cup 180 ml hot water from tap
- 2 tablespoons 30 grams unsalted butter, melted
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt until the salt is evenly distributed throughout the flour.
- Add the hot water and melted butter to the flour mixture. Mix on low speed until the dough comes together into a cohesive ball.
- Continue mixing for five minutes or until smooth and elastic. If making the dough by hand, knead the dough for about 10 minutes after it comes together.
- Place the dough in a bowl, cover and allow to rest at room temperature for 1 hour. This allows the gluten to relax and makes the dough easier to work with.
- Divide the dough in half. Lightly flour your work surface and roll out one portion of dough to 1/8 inch (3 mm) thickness. Cut out 3 inch (8 cm) circles.
- Spoon 1 heaping tablespoon of filling into the center of each pierogi circle. Fold the pierogi in half and pinch to seal. Use a fork to imprint around the edges if desired.
- 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.