By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 30
31 cal · 25 min
Easy Pierogi Recipe
Recipe GLPRf7fce4512b20ca
A classic Eastern European dumpling made with a simple, tender dough. These versatile pockets can be filled with your choice of savory or sweet fillings and boiled until they float to the surface. Perfect for a main course served with caramelized onions, sour cream, or your favorite toppings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4¼ cups All-purpose flour
2 small Eggs
1 cup Lukewarm water
to taste Salt
1 tablespoon Vegetable oil
Directions
In a large mixing bowl, combine 4 cups of flour with a pinch of salt. Create a well in the center of the flour mixture.
Crack the eggs into the well and pour in the lukewarm water and oil. Using a fork or your fingers, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
Transfer the dough to a floured surface and knead for approximately 8–10 minutes, using the extra ¼ cup of flour as needed, until the dough becomes smooth, elastic, and slightly sticky to the touch. The dough should hold together without being too wet.
Allow the dough to rest for 5 minutes at room temperature, which will relax the gluten and make rolling easier.
Once rested, divide the dough into portions and roll out thin between two sheets of parchment paper or on a floured surface, approximately ¼ inch thick.
Cut circles using a 2 to 3-inch round cutter or drinking glass. Place your desired filling on one half of each circle, leaving a small border around the edge.
Fold each circle in half over the filling and press the edges firmly together with your fingers or a fork to seal, ensuring no filling escapes during cooking.
Bring a large pot of salted water to a boil. Carefully add the pierogis and stir gently to prevent sticking. Once the pierogis float to the surface, allow them to cook for an additional 1–2 minutes until they are tender.
Remove the pierogis with a slotted spoon and serve immediately with your favorite toppings such as sour cream, caramelized onions, or chives.
Comments
This recipe is deceptively simple on paper but misleads on time: 25 minutes covers only mixing and boiling, not the 20–30 minutes of hands-on rolling, filling, and shaping 30 pierogi, which realistically runs to 50 minutes or more. All ingredients are pantry staples available at any Charlotte chain, making it budget-friendly at roughly $0.30 per pierogi. The dough itself is forgiving and keeps well refrigerated, but the filling is not specified—if you plan sauerkraut and caramelized onions or potato and cheese, add $2–3 and another shopping stop unless you have those on hand. Best suited to a weekend project or a cook willing to do prep work in advance.
Sign in or create a free account to add your review.
