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Sour Cream Dough for Pierogi

Rated as 4.67 out of 5 Stars

"A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut."
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10 m servings 67
Original recipe yields 48 servings (1 dough recipe)


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  1. Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.


  • Cook's Note:
  • To make pierogi: roll out dough, cut 3-inch circles, add a spoonful of your favorite filling, and pinch edges together to seal. Boil in salted water for 5 to 10 minutes.

Nutrition Facts

Per Serving: 67 calories; 1 12.1 2.1 13 103 Full nutrition

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Read all reviews 5
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I’ve been making this dough for many years now and it works equally well for both perogi and Chinese dumplings. I get a kick out of the Chinese when they taste my dumplings and don’t believe a...

This recipe was easy.

I made this recipe twice, the first time I halved it and this time I made the whole recipe, and it turned out more firm the second time, I took the advice from a previous review and just added m...

Made a similar dough with half the amounts of each ingredient and no milk. Rested dough for 20 minutes before rolling. Turned out great.

This is a very thick dough. I do believe the liquid (milk) quantity will need to be adjusted for pliability. I reduced this to 16 servings, but somehow I think this will make a lot!