Pierogi and Vareniki Dough
Craft the perfect Pierogi and Vareniki Dough with this fail-proof recipe that balances a tender, pliable texture with rich flavor. Made with a delightful combination of all-purpose flour, a touch of salt, a large egg, creamy sour cream or yogurt, and a hint of melted butter, this versatile dough is ideal for wrapping your favorite savory or sweet fillings. Resting the dough allows it to become soft and easy to work with, ensuring flawless results whether you’re crafting classic pierogi or traditional vareniki. With just 20 minutes of prep time, this dough is your gateway to homemade comfort food perfection. Perfect for dumpling enthusiasts and an essential recipe for any kitchen, this dough is as satisfying to make as it is to eat. Try it today and bring a taste of Eastern European tradition to your table!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Sour cream or plain yogurt
- 0.5 cup Water
- 2 tablespoons Unsalted butter (melted)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Whisk to evenly distribute the salt throughout the flour.
In a separate small bowl, lightly beat the egg, then stir in the sour cream or plain yogurt and melted butter until well combined.
Gradually pour the egg mixture into the flour, mixing with a fork or your hands. Slowly add the water a few tablespoons at a time, combining until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little additional flour as needed.
Once kneaded, shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 20–30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough into smaller portions for easier handling. Roll each portion out on a floured surface to about 1/8-inch thickness.
Cut out circles using a 3-inch cookie cutter or the rim of a glass. The dough is now ready to be filled with your desired pierogi or vareniki filling.
Seal the edges well by pinching them together or using a fork to crimp the edges. Proceed to cook as desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 168 mg | 13% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
