Ingredients10 m servings 67
- 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.
Per Serving: 67 calories; 1 12.1 2.1 13 103 Full nutrition
ReviewsRead all reviews 5
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...
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.