Description
This recipe provides a simple and reliable method for making authentic Polish pierogi dough using basic pantry staples. It’s the perfect foundation for your favorite pierogi fillings.
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup warm water, plus more if needed
Instructions
- In a large bowl, whisk together the flour and salt.
- Create a well in the center of the flour mixture.
- Crack the egg into the well.
- Gradually add the warm water to the egg, mixing with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface.
- Knead the dough for 8-10 minutes until it is smooth and elastic.
- If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a teaspoon of flour at a time.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before using.
Notes
- Allowing the dough to rest is crucial for a tender and workable dough.
- You can make the dough ahead of time and refrigerate it for up to 2 days. Bring it to room temperature before rolling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Kneading
- Cuisine: Polish
Nutrition
- Serving Size: 1/8th of dough
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Polish pierogi dough, homemade pierogi dough, easy pierogi dough, pierogi recipe, dumpling dough