Roll the dough on a floured surface to about 1/8-inch (3 mm) thickness.
Use a round cutter (about 3 inches / 7–8 cm in diameter) to cut circles.
5. Fill and Seal
Place a small spoonful of your chosen filling in the center of each circle.
Fold the dough over and pinch the edges tightly to seal, making sure there are no gaps.
6. Cook the Pierogi
Boil: Drop pierogi in gently salted boiling water. Cook until they float and then for 1–2 minutes more.
Fry (optional): After boiling, lightly fry in butter for a golden, crispy finish.
Tips for Perfect Dough
Resting is key: Letting the dough rest ensures it’s soft and elastic, preventing tearing.
Egg yolk makes a difference: It adds richness, tenderness, and color.
Dust lightly with flour: Prevents sticking but don’t over-flour, or dough becomes tough.
Filling Suggestions
Potato and cheese
Sauerkraut and mushroom
Sweet: berry, apple, or sweet cheese
This fine pierogi dough with egg yolk creates tender, pliable dumplings that hold any filling beautifully. Perfect for family meals, holidays, or any time you crave homemade pierogi!
