Pierogi dough (Polish dumplings)

17 Nov

Oh no, not another Polish pierogi recipe, I hear you say. And you’ll be right. But also a little bit wrong. This is the Man Woman take on this Polish staple where we throw in a little bit of wholemeal flour and, you guessed it, yoghurt.

Pierogi (makes 36 pierogi, serves 4-6)

  • 2 C white flour
  • 2 C wholemeal flour (we used strong flours for both types)
  • 2 eggs
  • 1/2 C plain yoghurt (or sour cream)
  • 1 tsp salt
  • 2/3 C warm water

Sift flours into large bowl. Combine all ingredients.

In batches, roll out dough until it’s about 2mm thick. Cut into discs with large cookie cutter (we used some odd egg frying shapers which we’ve never actually used for frying eggs). Our discs were about 8cm in diameter.

Place filling (whatever you fancy) in a small dense circular blob in the centre of the dough discs. Pinch closed.

Boil filled pierogi for 3 – 5 minutes in batches. Most should start to float. Then fry off with a knob of butter in a fry pan, turning after sides get browned (don’t be afraid of a few burnt patches).


Estimated cost: £1.10

Musical accompaniment: Glen A Richards, Glimjack


One Response to “Pierogi dough (Polish dumplings)”

  1. Babygirl November 17, 2010 at 10:32 pm #

    Wow.. what a cool recipe.. thanx for sharing

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