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Yields30 ServingsPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Adapted from Fermenting for Foodies

 250 g any filling (I used mashed potatoes and carmelized onions)
 315 g flour
 ½ tsp salt
 1 egg
 1 tbsp olive oil
 125 ml milk

Mix all the dough ingredients together. Kneed for 5-10 minutes until you get a smooth dough then cover and let rest for at least 45 minutes.


Roll out your dough to 6mm thick and then cut 6" circles until all of the dough is used (dough may need to be re-rolled once or twice).


Put 1 tbsp of filling in the center of each circle then fold the circle in half and seal the edges with your fingers or the edge of a fork.


To cook: Place pierogis in a pot of boiling water, boiling until they float to the surface, about 5 minutes.


You can eat them plainly boiled with a drizzle of butter OR pan fry with butter for crisper texture.

Nutrition Facts

Servings 0