Perogy Dough

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My family always called them perogies (singular: perogy). But they go by many names depending on what region or even family you talk to. Pierogi, pyrohy, varenyky, pedaheh, verenika just to name a few. Point being, Ukrainian dumplings are delicious, no matter what you call them.

I have tried every perogy dough out there. I’ve tested recipes using sour cream, butter, eggs, baking powder, etc. It took a while to connect my memories and the ingredients to create the perfect perogy dough texture. But I got there eventually. Read all about my journey with creating my own Ukrainian recipes in this blog post.

Perogy dough is famously sticky and shrink-y. I find that a nap in the fridge helps with this issue. Try this dough with my Potato & Cheddar filling, a tasty-as-heck classic. Everyone loves potato & cheddar filling. 

Check out the recipe video below for a tutorial on how to make this pillowy perogy dough.

Print Recipe

Perogy Dough

Whether you call them perogies, pierogi, pyrohy, varenyky, pedaheh, or verenika, my version of perogy dough will meet your all your dumpling needs. 

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Dinner, Main Course, Potluck, Supper

Cuisine: Polish, Ukrainian

Keyword: dough, perogies, Perogy, pierogi, varenyky

Servings: 35

Calories: 48kcal

Ingredients

• 3 – 3½ cups flour
• ½ cup milk room temperature
• ½ cup water room temperature
• 2 tbsp butter melted
• 2 tbsp sour cream
• ½ tsp baking powder
• 1 tsp sea salt

Instructions

• Add 3 cups of flour and remaining ingredients to a stand mixer bowl or large bowl if you are kneading by hand.
• If you are using a stand mixer, affix the dough hook attachment and mix the dough on low speed until just combined. If you are mixing the dough by hand, use a wooden spoon to mix until you reach a wet, shaggy, mostly combined dough.
• If you are using a stand mixer, up the speed a couple notches and knead the dough until it has mostly pulled away from the side of the bowl mostly and looks smooth, or about 5 minutes.  If you are mixing the dough by hand, dust the counter with flour and turn the dough onto the counter and knead until smooth, about 15 minutes. A bench scraper would be helpful if you are kneading by hand. If the dough is very sticky, add in up to a further 1/2 cup flour as you knead. The dough will be soft.
• Wrap the dough in plastic wrap and refrigerate at least 2 hours or overnight before rolling out.