Basic Pierogi Dough

"This Basic Pierogi Recipe was always a staple for my family. Growing up in Russia an average dinner for us would consist of a bowl of borscht and pierogi. The pierogi filling would depend on what my mother had to hand. Today these two dishes continue to provide a satisfying and nutritious meal for my family.” - Clara

YIELD: 60 Pierogi

PREP TIME: 15 to 25 minutes*


For Basic Pierogi Dough you will need:

2 1/2 cups (625 mL) warm Potato Water
1 egg, beaten separately

1 teaspoon (5 mL) of salt
4 to 5 cups (1 to 1.25 L) unbleached all-purpose flour


1. To start making the dough: Warm 2 1/2 cups (625 mL) of Potato Water to a temperature of 114°F (45°C). If you have no temperature gauge the Potato Water should be lukewarm to the touch. Next, place all-purpose flour and salt in a bowl and set aside.

2. While the Potato Water is heating, mix by hand or a mixer with dough hook attachment: 2 cups (500 mL) of unbleached all-purpose flour and 1 teaspoon (5 mL) of salt and one beaten egg plus the 2 1/2 cups (625 mL) of warm Potato Water.

3. Slowly add the other 2 cups (500 mL) of flour and mix. Add the remaining unbleached all-purpose flour.

4. Turn onto a lightly floured surface or counter and knead dough until smooth forming a ball. Cut the dough in half and knead into two balls of dough. Place one to the side and cover with a clean tea towel or plastic wrap.

5. Next follow the illustrated instructions on “How to Assemble Pierogi."

* Prep time does not include advanced preparation of Potato Water.

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