sour cream pierogi dough recipe

Written ByJenny Smyth Posted on
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The Best sour cream pierogi dough recipe

Sour cream pierogi dough recipe is a classic in my household. I’ve been making it for years, and my family loves it. The dough is incredibly easy to make, and the end result is always tender and flavorful.

I love that it’s a versatile recipe that can be used for both sweet and savory fillings. My kids enjoy helping me roll out the dough and fill the pierogi with their favorite ingredients. It’s a great way to spend quality time together as a family, and the end result is always delicious.

The best part about this recipe is that it’s so easy to make ahead of time, whether you’re planning a big family gathering or just need a quick weeknight dinner. Simply roll out the dough, cut it into circles, and store them in an airtight container in the fridge until you’re ready to cook them. This recipe makes about 20-25 pierogi, which is perfect for our family of four.

Plus, the leftover dough can be stored in the fridge for up to three days or frozen for up to two months. I also love that this recipe uses sour cream as one of the main ingredients, which gives the dough a rich and creamy texture that’s hard to resist. My husband and kids are always asking for seconds (or even thirds!)

when we have pierogi night at home.

Sour Cream Pierogi Dough

Sour Cream Pierogi Dough

4.6 from 890 votes

This tender and pliable pierogi dough uses sour cream for a rich flavor and soft texture. It rolls out easily and holds fillings securely without tearing.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
2 tablespoons unsalted butter, melted
2 to 4 tablespoons warm water

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 2 tablespoons melted unsalted butter.
3Stir the wet ingredients into the flour using a wooden spoon until a shaggy dough forms.
4Add warm water one tablespoon at a time, mixing until the dough comes together into a ball and feels soft but not sticky.
5Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
6The dough should spring back when pressed gently with a finger.
7Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.
8This relaxes the gluten, making it easier to roll out without shrinking.
9Divide the dough into two portions.
10On a floured surface, roll one portion to 1/8-inch thickness.
11Cut rounds using a 3-inch cutter and place them on a parchment-lined baking sheet.
12Repeat with the remaining dough, rerolling scraps once.
13Use the rounds immediately for filling, or refrigerate covered for up to 2 hours.

🔧Equipment

Large mixing bowl
Whisk
Wooden spoon
Clean work surface
Rolling pin
3-inch round cutter
Baking sheet
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 340mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 8g

📝Notes

For a richer dough, substitute 2 tablespoons of the flour with an equal amount of cornstarch. If the dough feels too dry, add an extra tablespoon of warm water. Keep unused rounds covered with a damp towel to prevent drying.

Watch Video Of How Sour Cream Pierogi Dough Works

To store leftover pierogi, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer safe bag or container, and they will keep for up to three months.

When you are ready to eat, you can reheat them directly from frozen by boiling for a few minutes or pan frying in butter until heated through and golden brown. I like to serve them with a dollop of sour cream, crispy fried onions, and a sprinkle of fresh dill for a simple but satisfying meal.

This recipe is always a good idea for family gatherings because it is easy to double and everyone can help with the filling and shaping. The dough is forgiving and reliable, so even beginners can get great results.

Whether you are making them for a holiday dinner or a casual weeknight meal, these pierogi bring comfort and joy to the table every time.

❓ Frequently Asked Questions About Sour Cream Pierogi Dough

1. Can I use low fat or nonfat sour cream for this dough?

Yes, you can use low fat or nonfat sour cream, but the dough will be slightly less tender and rich. Full fat sour cream gives the best texture and flavor. If you use a lower fat version, you may need to add a little extra flour if the dough feels too sticky.

2. Why does my pierogi dough turn out tough?

Tough dough usually comes from overmixing or using too much flour. Mix the ingredients just until they come together, and avoid kneading too much. Letting the dough rest for 30 minutes also helps relax the gluten, which makes it more tender.

3. Can I make this dough ahead of time and refrigerate it?

Absolutely. You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and keep it in the refrigerator. Let it sit at room temperature for about 20 minutes before rolling so it becomes easier to work with.

4. What is the best way to freeze sour cream pierogi dough?

You can freeze the dough either before or after filling. For unfilled dough, wrap it in plastic wrap and place it in a freezer bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator before using. For filled pierogi, freeze them on a baking sheet first, then transfer to a freezer bag.

5. How do I prevent the pierogi from opening while boiling?

Make sure you seal the edges tightly by pressing out any air and crimping with a fork. Do not overfill the pierogi, and use a light touch when boiling. Drop them gently into the water and stir only once or twice to keep them from sticking to the bottom.

6. Can I use this dough for baked or fried pierogi?

Yes, this dough works well for both. For baked pierogi, brush them with melted butter and bake at 375 degrees Fahrenheit until golden. For fried pierogi, boil them first, then pan fry in butter until crispy on both sides.

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