This Ukrainian pierogi dough recipe works with any filling and makes delicious pyrohy, varenyky, or pedaheh. It’s also ideal for freezing!
This easy Ukrainian pierogi dough recipe is an absolute winner if you’re looking to experience the amazing flavors of traditional Ukrainian cuisine. It’s a cherished treasure in my family! We’ve been making and enjoying it for years, and honestly, I can’t imagine using any other recipe.
With just a handful of simple ingredients and a few quick steps, you can easily create mouthwatering Ukrainian pyrohy, pierogies, varenyky, or pedaheh that will leave you amazed.
What are Ukrainian pierogi?
Pierogi or pierogies are a type of moon-shaped stuffed dumplings that originated in Eastern European cuisine, particularly in Poland and Ukraine.
They are made by wrapping a thin dough around a variety of delicious fillings. Once prepared, pierogi are usually boiled until they are fully cooked. This boiling method guarantees that the dough becomes tender, while the filling heats up.
Pierogies are undeniably one of the most delicious symbols of Ukrainian cuisine, along with Ukrainian red and green borscht, holubtsi, garlic pampushky, kolach, medivnyk, and many other tantalizing delights. They represent the rich and diverse flavors that make Ukrainian cuisine truly exceptional.
Ukrainian pierogi or pierogies go by many names like varenyky, vareniki, pyrohy, perogy, and even pedaheh, depending on the region and dialect. But no matter what you call them, they are undeniably one of the most outstanding Ukrainian dishes.
You see, varenyky are more than just a sweet or savory filling wrapped in soft and pillowy pierogi dough. They are like an ocean of flavors, offering a culinary journey through time and history.
Do you know what’s amazing about pedaheh? They bring the whole family together in the best way possible. Just imagine: grandparents, parents, and even great-grandchildren all huddled around a big table, having a blast making pyrohy together. The house is filled with this incredible, almost magical vibe. Conversations become so warm and heartfelt, and happiness just skyrockets. It’s these moments that make Ukrainian pierogi a true “connector” of people, creating unforgettable memories of togetherness.
Homemade pierogies are an absolute delight! Nothing can compare to their amazing taste. So, let’s forget about store-bought ones completely.
Ukrainian pierogi fillings
Ukrainian pierogi can be filled with a variety of ingredients from savory options like mashed potatoes, cheese, sauerkraut, and meat, to sweet variations with fruit fillings, the possibilities are endless.
How to serve Ukrainian pierogi
Once boiled to perfection, varenyky can be served in various delicious ways.
When it comes to savory pedaheh, they are frequently accompanied by delectable toppings like creamy sour cream, melted butter, or savory caramelized onions.
I really love eating varenyky with my special homemade spicy yogurt dip or cream cheese. Even though it’s not the traditional way to enjoy them, it’s a wonderfully tasty combination!
As for sweet pyrohy, popular options include sour cream, sweet jam (homemade nectarine jam is my favorite choice), or a drizzle of honey. Enjoy them with a glass of kompot, a traditional fruit juice in Eastern European cuisine.
The best pierogi dough recipe
I had this thought: What if you’re craving homemade Ukrainian pierogi, but you don’t have the best pierogi dough recipe? It’s a problem that needs a quick solution! You could experiment with a new recipe each time in search of the perfect outcome… or you can make your life easier and try my recipe. Believe me, it will take your pedaheh to a whole new level!
The dough plays an equally important role as the filling when it comes to pyrohy. No filling deserves to be encased in a bland, tough, and lumpy mixture, right? I’m a big fan of delicious Ukrainian varenyky, just like you!
You know, throughout my culinary adventures and experiments over the years, I’ve tried various options: varenyky dough with sour cream, vegan pierogi dough recipe, and even a kefir-based variant. But let me tell you, none of them come close to my Ukrainian baba (or babcia, as I affectionately call her) Maria’s recipe. Her homemade pierogi dough is simply perfect! It’s more than just a recipe; it’s a genuine treasure. Believe me, I’m not exaggerating.
This recipe works well for both savory and sweet varenyky fillings.
Useful tips
The key to perfect Ukrainian pierogi dough is thorough kneading. When you knead it properly, you encourage the formation of gluten, which is essential for achieving that desired elasticity. So, imagine you’re giving the dough a relaxing massage—pour your love into it, add a little strength, and before you know it, you’ll have the most mouthwatering varenyky in the entire world!
Here are some handy tips for achieving the best results:
- It’s nearly impossible to go wrong with this recipe. However, if something doesn’t turn out quite right and the dough consistency isn’t perfect, don’t worry! Fixing it is a breeze: if the mixture is too sticky, simply add more flour; and if it’s overly tight and dry, just add a bit of water.
- An important point to keep in mind is that the pyrohy dough requires some time to “rest”. Once you’ve finished kneading it, simply cover the dough with a kitchen towel or wrap it in film, and allow it to sit at room temperature for 30 minutes. This resting period plays a key role in achieving the best possible results.
- Both salt and sugar play important roles in this recipe, regardless of whether your pierogi filling is sweet or savory. Not only do they contribute to achieving a balanced taste, but they also have a crucial mission of making the dough tender and smooth. So, don’t forget to include both salt and sugar for the perfect outcome.
- This recipe calls for eggs, which not only enrich the taste and make it more flavorful, but they also serve another purpose. Eggs help prevent the pierogies from overcooking while boiling. So, be sure to include eggs in the recipe for that delicious richness and perfectly cooked result.
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
How to make Ukrainian pierogi dough
1. Beat together eggs, oil, sugar, and salt.
2. Add 3 cups of flour and mix it with your hands until large crumbs form. No need to knead, just give it a good mix!
3. Add hot boiling water (not warm water) to the mixture. Then, add 1 more cup of flour and stir with a spoon (be careful, as the mixture will be hot). After 1-2 minutes, you can knead the dough with your hands. If the mixture is too sticky, add more flour as needed. Once done, cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature. After that, you’re all set to make some delicious pierogi, pyrohy, varenyky, or pedaheh!
FAQ
You can expect to make around 60-70 varenyky or pedaheh (the quantity may vary depending on their size). I usually boil half of them right away and freeze the rest for later. However, if you’re not planning to freeze them and want to serve a family of 3-4 people, it’s recommended to prepare a half portion of this Ukrainian pierogi dough.
For the perfect “plump” pyrohy, I usually prepare around 700-800g (1lb 10oz) of filling. That should give you a deliciously satisfying amount.
This recipe is best suited for plain all-purpose flour. I do not recommend substituting it with whole wheat, buckwheat, corn, or other types of flour as they have less gluten, or it may be completely absent. This could result in a less elastic and smooth dough with an improper consistency. Moreover, your pedaheh may end up overcooked during boiling. If you still wish to incorporate another type of flour, I suggest using a combination of 70% all-purpose flour and a maximum of 30% of the alternative flour of your choice.
Absolutely! Salt serves more than just adding flavor (because we want pyrohy to be delicious, right?). It also plays a crucial role in gluten formation, which is essential for achieving the right consistency in the dough. So, don’t forget to include salt in the recipe to ensure the best results.
If you’re into convenience, feel free to use a stand mixer to prepare this Ukrainian pierogi dough. The recipe and steps remain unchanged, whether you knead by hand or with a mixer. Now it’s time to savor your homemade varenyky, pyrohy, pedaheh, or stuffed dumplings. Smachnoho, as we say in Ukraine!
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Ukrainian pierogi dough recipe (aka varenyky or pedaheh)
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 together eggs, oil, sugar, and salt.
- Add 3 cups of flour and mix it with your hands until large crumbs form. No need to knead, just give it a good mix!
- Add hot boiling water (not warm water) to the mixture. Then, add 1 more cup of flour and stir with a spoon (be careful, as the mixture will be hot). After 1-2 minutes, you can knead the dough with your hands. If the mixture is too sticky, add more flour as needed. Once done, cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature. After that, you're all set to make some delicious pierogi, pyrohy, varenyky, or pedaheh!
By far the best recipe I have tried yet. Easy to make and rolls out very nicely
I am so happy to hear that!
Tried this recipe and it was by far the best one. Easy to make, and rolls out nicely
Thx for sharing it
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.
Yes, that’s what I do when I have to make pierogi for a lot of people. Enjoy!
What filling is used in the pierogi please they look delicious 😋
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!
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.
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
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.
I am so happy that you make pierogi. Enjoy them!
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
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.
The words you have selected for describing these are a joy to read, so thank you for sharing this family recipe!
Growing up, my great aunt and my grandmother would make huge amounts of pedaheh during the holidays and it sure was a treat to experience as a wee lass. They have both passed on to the stars since, and their recipe was never written down.. . . I have been searching to recreate it, yet only have a glimpse of my five years old self’s memory to build from. This here, your recipe, seems to be the closest yet, except I remember my grandmother laughingly stating, “a proper baba would never use egg!” and with a wink, she’d follow with, “The secret is that you do anyway, cause the egg holds it all together.”
As I ready to try this recipe, I am curious to the quantities of a few elements:
how much dough do you roll for each pedaheh?
to what thickness roughly?
how much filling do you pinch to each?
do you allow a rest after filling before boiling?
do you use this recipe for if you bake them instead of boiling, and if you do, at what temperature and how long do you bake them…and do you baste the outside of each with egg?
So many queries I know….I remember some would be baked and others boiled then seared in the pans after the onions were carmelized and set aside for topping. Just not sure if there were separate doughs made for the baked and the boiled or if it were the same concoction used.. . .
Again, thanks you so very much for sharing this tasty knowledge of culinary endeavours to this wily world!
Excited I am to give it a go!
Your sweet words and memories really made my day! I’m super excited that you’re diving into the recipe. Hope you enjoy it! As for the quantities:
– Roll each pedaheh dough to about the size of a walnut.
– Shoot for a thickness of approximately 1/8 inch.
– Pinch about a teaspoon of filling for each.
– There’s no need to let filled pierogi rest; you can boil them straight away.
– This recipe works well for boiling. Unfortunately, I’ve never tried it for baking.
Wishing you loads of fun in the kitchen, and may your culinary adventure be a delicious success!
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!
Oh, how beautiful that you keep the culinary traditions, recipes and memories of your grandparents!
I was raised every holiday on pudahey
Delicious. My grandmother a Ukrainian there was none other than the best pudahey
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.