Pierogi Dough - An Original, Authentic Recipe From Poland

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Always remember that the pierogi dough is not the centerpiece of your pierogi.

People eat pierogi for the filling and not the dough. So when you make a dough you do not want it to dominate the pierogi experience.

A pierogi dough should be then, tender, and even neutral in flavor or flavored to supplement the particular filling that you will be using.

You must be very careful in handling a pierogi dough. The more you work at the tougher it gets.

That includes working the trimmings that you get every time you form the circles that you fill and seal.

So you have to be careful when you cut your circles to minimize the amount of trimmings because when you rework them they will be tougher.

Watch one of my other videos where I show you how to turn these pierogi dough trimmings into pasta.

The common pierogi dough recipe that recommends that you add eggs, in my opinion, is not one that you should use in general. And specifically you should not use it for dessert pierogi because the egg whites make the dough tough. So by starting with a tough dough, by the time you rework the trimmings, you have a very tough dough. And that is quite unpleasant to some people when they eat their pierogi.