For an even richer dough, use European-style sour cream with a higher fat content. Resting the dough is crucial for achieving a tender texture. Don't skip this step! If you don't have time to make the dough from scratch, you can use store-bought dough as a substitute.
Sour Cream Dough for Pierogi
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING48 People
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VIEWS36
Embark on a culinary journey with this luxuriously tender, sour cream-enriched dough, the perfect blank canvas for crafting exquisite pierogi. Imagine biting into delicate pockets filled with creamy potatoes and cheese, or the tangy zest of sauerkraut – the possibilities are endless!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol13 mg
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Fiber0 g
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Protein2 g
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Saturated Fat0 g
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Sodium103 mg
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Sugar0 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large bowl, whisk together the flour and salt. (2 minutes)
02 Step
Recipe View 1 mins Create a well in the center of the dry ingredients and add the eggs, sour cream, and milk. (1 minute)
03 Step
Recipe View 5 mins Using a fork or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms. (5 minutes)
04 Step
Recipe View 10 mins Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time until it comes together. (10 minutes)
05 Step
Recipe View 30 mins Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in a more tender pierogi. (30 minutes)
06 Step
Recipe View Once rested, the dough is ready to be rolled out, filled, and cooked according to your favorite pierogi recipe. (Variable)
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Madalyn Okon
Jun 6, 2025I added a pinch of garlic powder to the dough for extra flavor. Delicious!
Antone Kreiger
Apr 1, 2025This dough was so easy to work with! My pierogi turned out perfectly.
Mabel Cole
Dec 25, 2024The sour cream adds a wonderful tang to the dough. I'll never make pierogi with any other recipe!