Reddit mentions of Pierogi Love: New Takes on an Old-World Comfort Food

I get about 20ish pierogies out of this dough. I've doubled it without any ill effect. It's a very well-behaved dough that rolls out nice and thin, is fairly resilient, and very tender once cooked. It's from the book Pierogie Love and is honestly better than anything I've experimented with myself.



1 large egg

4oz full-fat sour cream

2tbs melted then cooled slightly butter

1 tsp kosher salt

240 grams (about 2 cups) ap flour.


Whisk all the wet ingredients and salt together in a bowl. Gradually add them to a bowl with the flour. (I've used a stand mixer for this, no problem). It will be very shaggy but it will come together.

Tip it out of the bowl and knead it for 1 minute. Form into a ball, tuck it under the bowl and let it rest for 15 minutes.

Roll out (one of those silicon baking things is great for this b/c you don't have to flour the surface) to about 1/8" thick. Cut into circles, stuff, and pinch shut.

Pierogie Love uses and egg wash to hold the sides together but I'm kind of ambivalent on it.



I would also recommend that you use a cookie portioner to portion out the fillings before you roll out the dough. work with half the dough at a time. Punch out the circles then stuff them, fold them, and put them under a towel so they don't dry out. Then move on to the other half of the dough.

As far as filling goes. I make potato filling with butter, two fistfulls of shredded cheddar, and half a grated white onion with most of its juices.

For butter sauce, chop one sweet onion. Put it in a skillet with a stick of butter. Cook it on low as you parboil then fry the pierogies (fried in butter, if you please). At that point most of the excess liquid will have cooked off and you'll be left with a mess of sweet, oniony, buttery sauce.