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You are here: Home / Lunch & Dinner / Ukrainian pierogi dough recipe

Ukrainian pierogi dough recipe

February 2, 2022

This Ukrainian pierogi dough recipe is good for any pierogi filling. The mixture is elastic, easy to work with, and wonderful for freezing

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This Ukrainian pierogi dough recipe has been an absolute favorite of my family for many years. And I think I’ll never change this recipe to another one.

Ukrainian pierogi or pierogies are also known as varenyky, pirohy, pyrohy, perogy, and even padeheh (the name depends on the area and dialect). But regardless of what you call them, it’s one of the most delicious Ukrainian dishes. They are small filled dumplings, made by wrapping a savory or sweet filling in an unleavened pierogi dough. You should cook them in boiling water.

I was thinking, what if you want to make homemade Ukrainian pyrohy, and you don’t have the best pierogi dough recipe … This problem should be solved as soon as possible! In search of the best result, you can, of course, try a new recipe every time… or make your life easier and use this recipe. Trust me, it will take your pedaheh to the highest level!

The dough is just as important as the filling for pyrohy. No filling “wants” to be wrapped in a tasteless, hard, and unsmooth mixture. Do you like delicious Ukrainian pyrohy? Me too!

What are pierogi?

  • in general, pierogies are one of the most delicious symbols of Ukrainian cuisine (together with Ukrainian borscht, holubtsi, pampushky, and many other yummies)
  • but Ukrainian pyrohy is not just a sweet or salty filling wrapped in pierogi dough… it’s an ocean of taste and a long history
  • moreover, varenyky are a great occasion to bring the whole family together… when all the members of a family from grandparents to great-grandchildren sit down together at a big table and make pyrohy, the house is filled with some kind of fabulous atmosphere; conversations become warm and sincere, and happiness reaches the highest level). Ukrainian pyrohy – “connecting people”!

Eating homemade pierogies is an indescribable pleasure! Store-bought ones will never compare to them, so forget about them altogether.

The perfect Ukrainian pierogi dough recipe

You know, over the years of my culinary adventures and experiments, I have tried different options: varenyky dough with sour cream, vegan pierogi recipe, kefir – based variant… But none of them can compare to my Ukrainian baba (or babcia as I call her) Maria’s recipe, because her homemade pierogi dough is perfect! It’s not just a recipe, it’s a real treasure. Trust me… I’m not exaggerating.

Of course, every Ukrainian family has its own proven pierogi dough recipe. And each family quite logically considers their recipe the best. I will not argue or object. But I wholeheartedly advise you to try my recipe. You’ll have the most tender, elastic, easy-to-work, and excellent for freezing pyrohy dough.

This recipe is suitable for both savory and sweet varenyky fillings.

Useful tips for the best result:

  • this pierogi dough should be kneaded well. Thorough kneading will help gluten to form, and elasticity largely depends on this. Imagine that you are doing a massage to the dough… put your love into it, add a little strength and you will have the most delicious varenyky in the world!
  • it’s next to impossible to make a mistake with this recipe. Anyway, if something went wrong and the consistency did not turn out to be perfect, everything is very easy to fix: if the mixture is too sticky, add more flour; if it is very tight and dry, add some water.
  • a very important point – this pyrohy dough should “rest”. Thus, knead it, cover it with a kitchen towel (or wrap it in a film), and leave it for 30 minutes at room temperature.
  • salt and sugar are both important if this recipe… regardless of whether your pierogi filling is sweet or salty. Salt and sugar will not only balance the taste, their mission is to make the dough tender and smooth.
  • This recipe calls for eggs (the egg makes the taste richer and more expressive. And also, thanks to the eggs, pierogies will not overcook while boiling).

Ingredients

  • 4 cups all-purpose flour (you may need a little more)
  • 2 eggs
  • 1 tsp sugar
  • 1 tsp salt
  • 4 Tbsp oil
  • 1 cup (250ml) boiling water

Ukrainian pierogi dough recipe step – by – step

Beat eggs with oil, sugar, and salt

Add 3 cups of flour and mix with your hands (no need to knead, just mix until large crumbs form)

Add boiling water (yes, hot boiling water, not warm water), add 1 more cup of flour and mix with a spoon (be careful – the mass will be hot). After 1-2 minutes, you can knead with your hands. Add more flour, if the mixture is too sticky. Cover the finished dough with a kitchen towel and leave for 30 minutes at room temperature. After that, you can make pyrohy. Bon appetit!

FAQ

How many varenyky will I get from this amount of dough?

You’ll make approximately 60 – 70 pedaheh (the quantity depends on their size). I boil half of them right away and freeze the rest. If you do not plan to freeze your varenyky, but immediately feed a family of 3-4 people, then prepare half a portion of this Ukrainian pierogi dough.

How much filling do I need for the amount of varenyky dough according to this recipe?

I love “plump” pyrohy, so I cook about 1lb 10oz (700-800g) of filling.

Is this recipe suitable for whole wheat flour?

Plain all-purpose flour is best suited for this recipe. I don’t advise replacing it with whole wheat, buckwheat, corn, or other kinds of flour (they have less gluten, or it is completely absent) – in this case, the dough will turn out to be less elastic, not smooth and it will not have the right consistency. As a result, your pedaheh may be overcooked while boiling … if you still want to add another type of flour, then add 70% all-purpose flour and no more than 30% of the other one of your choice.

Is salt important in this pierogi dough recipe?

Salt is not only about taste (pyrohy should be delicious, right?). Besides, salt helps in the formation of gluten, and it is extremely important here for the correct consistency.

If desired, you can prepare this Ukrainian pierogi dough in a mixer – the recipe and cooking steps are the same as for kneading by hand.


Tried this recipe? Please leave a comment with Star Ratings ⭐️⭐️⭐️⭐️⭐️ below. I will really appreciate it.
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pierogi dough

Ukrainian pierogi dough recipe

The Saporito
This Ukrainian pierogi dough recipe is good for any pierogi filling. The mixture is elastic, easy to work with, and wonderful for freezing
5 from 8 votes
Print Recipe Pinterest
Prep Time 10 mins
Cook Time 5 mins
Resting time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Ukrainian
Servings 8
Calories 72 kcal

Ingredients
  

  • 4 cups all-purpose flour (you may need a little more)
  • 2 eggs
  • 1 tsp sugar
  • 1 tsp salt
  • 4 Tbsp oil
  • 1 cup (250ml) boiling water

Instructions
 

  • Beat eggs with oil, sugar, and salt
  • Add 3 cups of flour and mix with your hands (no need to knead, just mix until large crumbs form)
  • Add boiling water (yes, hot boiling water, not warm water), add 1 more cup of flour and mix with a spoon (be careful – the mass will be hot). After 1-2 minutes, you can knead with your hands. Add more flour, if the mixture is too sticky. Cover the finished dough with a kitchen towel and leave for 30 minutes at room temperature. After that, you can make pyrohy. Bon appetit!

in From Grandama's Cookbook, Lunch & Dinner, Pasta recipes # dough, eggs, oil

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Comments

  1. Doug Reine says

    December 22, 2022 at 12:45 am

    5 stars
    By far the best recipe I have tried yet. Easy to make and rolls out very nicely

    Reply
    • The Saporito says

      January 1, 2023 at 4:55 pm

      I am so happy to hear that!

      Reply
  2. Doug says

    December 22, 2022 at 12:41 am

    5 stars
    Tried this recipe and it was by far the best one. Easy to make, and rolls out nicely

    Thx for sharing it

    Reply
  3. Sarah Smith says

    December 19, 2022 at 4:21 am

    5 stars
    If making them a day ahead I will boil them , cover them with fried onion and oil. Can I then fry them in the morning (day of serving) and them heat in an oven 1/2 hour before serving? I am having many people for dinner and don’t want to spend the whole day in the kitchen.

    Reply
    • The Saporito says

      December 19, 2022 at 2:28 pm

      Yes, that’s what I do when I have to make pierogi for a lot of people. Enjoy!

      Reply
  4. Miriam says

    October 28, 2022 at 8:32 pm

    5 stars
    What filling is used in the pierogi please they look delicious 😋

    Reply
    • The Saporito says

      October 30, 2022 at 9:33 pm

      You can make them both sweet and savory. Sweet fillings are: cherries, plums, blueberries or diced apples. My favorite savory fillings are:
      – mashed potatoes, sauteed onions, salt and pepper
      – cottage cheese, an egg, salt and pepper (you can add mashed potatoes here as well)
      – cabbage or sauerkraut
      – buckwheat, egg, cottage cheese, salt and pepper
      Bon appetit!

      Reply
  5. Norm Ouston in BC Canada says

    October 24, 2022 at 9:37 pm

    Hello.
    Can the pierogi dough be frozen prior to forming the pedaheh dumplings. Such a large batch for one person without reducing the recipe.
    Thanks if you could inform me.

    Reply
    • The Saporito says

      October 25, 2022 at 9:47 am

      Yes, the dough freezes very well. Put it into a plastic bag and store it in freezer. Then let it thaw in fridge overnight. After defrosting, the dough can become more moist, so when you decide to make pedaheh, just add a little more flour to it. You can also reduce the number of ingredients by half. Buon appetit

      Reply
  6. Kathy says

    March 5, 2022 at 8:17 pm

    5 stars
    This recipe is similar to my mother’s but no sugar in hers. My grandma, my mother and ladies from the church all made pierogi. . Now I make them with my grandkids.

    Reply
    • The Saporito says

      March 8, 2022 at 11:33 am

      I am so happy that you make pierogi. Enjoy them!

      Reply
      • Daniel Grimes says

        October 20, 2022 at 11:37 pm

        5 stars
        gonna try your recipe this weekend in honor of Ukraine! I’ll also read everything about your story and history…. I’m also going to try conjuring you while making them! sincerely yours, Daniel

        Reply
        • The Saporito says

          October 21, 2022 at 1:59 pm

          Dear Daniel, thank you from the bottom of my heart for such wonderful words and support for my country, they are so important especially in these days. Enjoy Ukrainian pierogi.

          Reply
  7. Karen Wiebe Randall Auburn, Calif says

    February 12, 2022 at 6:23 pm

    5 stars
    My Grandparents fled the Ukraine (Russia, Einlage by the Dnieper River) in 1927 for Canada…. bringing with them all the Mennonite heritage with them. I grew up spending summers visiting and enjoying myself wishing summer wouldn’t end. We had faspah (late lunch) in which all the leftovers were used. Glums Wareniki (Verenyky), Fleisch Perishke, Roll Kuchen, Schaubel Zup, Zwieback, Farmers Sausage & Cheese – it was my favorite meal. Your recipe is just about identical to the one in my Mennonite Treasury of Recipes!

    Reply
    • The Saporito says

      February 12, 2022 at 6:40 pm

      Oh, how beautiful that you keep the culinary traditions, recipes and memories of your grandparents!

      Reply
  8. Rochelle. (Kuzma) Paraska says

    February 8, 2022 at 11:25 am

    5 stars
    I was raised every holiday on pudahey
    Delicious. My grandmother a Ukrainian there was none other than the best pudahey

    Reply
    • The Saporito says

      February 8, 2022 at 11:43 am

      So nice to hear from you. I am really happy that you like this Ukrainian dish! I was raised on them too! And I go on making them every single Sunday.

      Reply

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