How To Make Sour Cream Pierogi Dough in a Stand Mixer

"Sour Cream Pierogi Dough," from Make It Like a Man!

Until recently, I’d never made sour cream pierogi dough with a stand mixer. I’m a traditionalist – the type who would never dream of filling a pierog with cheddar cheese or hamburger. I made my dough the way my grandmother did, with my hands and knuckles and shoulders and back. I thought I was innovative because I used a bench scraper. However, unlike my grandparents, I make my living selling information, not through back-breaking physical labor. I get my exercise artificially, at the gym. I’ve made pierogi dough enough times by hand that I know how it should turn out. Why not see if my KitchenAid was up to the task? I decided to try it by just dumping all the ingredients in and turning the machine on.

Unlike many of my bright ideas, it turned out fantastically. I believe that my grandmother – who I’ll bet you rolled out upwards of 25,000 pierogi in her lifetime, and who would surely roll her eyes at the amount of money I pay per year in order to run on a treadmill – would’ve approved of this shortcut.

Pierogi dough doesn’t have to be made with sour cream; you can make it all sorts of different ways, from this sour cream version, which is rather fancy, to others that are downright austere. But sour cream gives the dough a tenderness that I really love. Dough must be boiled the same day it is made, otherwise it will discolor.

What you’ll need to make 50+ small pierogi:

8¼ oz. bread + 6¾ cake flour (or 3 cups AP)
5¼ oz. eggs (3 large eggs)
4 oz. lukewarm water (½ cup)
1½ oz.shortening (3 Tbs softened butter or Crisco)
1½ oz. sour cream, plus a tad more for good luck (3 Tbs)

How to make sour cream pierogi dough: unbelievably easy
  1. Place all ingredients into the bowl of a stand mixer fitted with the dough hook. Knead on lowest speed until dough clears the bowl, then continue to knead for 1 minute. It should be astonishingly soft, and it will seem to want to be sticky, but it won’t really be sticky. If it actually is sticky, continue to knead in small amounts of flour until it isn’t.
  2. Use a bench scraper to segment the dough into workable pieces. For me, that’s eight; it depends on how large your workspace is and how ambitious you are. Cover them loosely with plastic wrap (and refrigerate).
Homemade Pierogi, from She Knows, via "Sour Cream Pierogi Dough," from Make It Like a Man!

Credit: She Knows

How To Make Sour Cream Pierogi Dough in a Stand Mixer

Credit for images on this page: Make It Like a Man! unless otherwise indicated. Clicking on images will enlarge them if they’re mine, or take you to the source if they’re not. This content was not solicited, nor written in exchange for anything. It was not sponsored by Polvision, even though the camera loves me.

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18 thoughts on “How To Make Sour Cream Pierogi Dough in a Stand Mixer

  1. You know, if our grandmothers had a some of the kitchen tools we use today, they’d have jumped on them as well. Of all the times I’ve not made pierogi, I’d probably use a mixer if I did. I actually love these dumplings and am surprised I’ve never given them a go!
    John @ heneedsfood recently posted…Pino’s Dolce Vita Fine Foods, Kogarah

    • Agreed! I will probably always use a mixer at this point. Those little buggers require so many steps, it’s nice to find a short cut that maintains the same quality.

  2. Dude, those are some epic pierogi, Jeff! I’ve been meaning to try my hand at making pierogi sometime soon…we’ll see if I ever get around to it. I’ve also been meaning to go to a Pittsburgh Pirates game to see the great pierogi race. Have you ever seen it??
    David @ Spiced recently posted…Coffee Ice Cream

    • I’ve never been to a Pirates game, however there is a massive Pierogi festival in Pitts that a friend of mine has tried to get me to enter, but the competition would be fearsome.

    • My grandmother made the best dough. I learned it from her. If you do give it a spin, let me know how it comes out!

    • Hey Rahul! Welcome. Pierogi are a lot of work! But damn, they’re good.

    • Is it because it has the word “sour” in it? There’s a lot of stuff made with milk where the recipe more-or-less goes: let your milk sit out on the counter for a couple weeks. It people knew, they’d be afriad of yogurt.

    • Thanks! I feel like I need to promote that edge folding, so that my grandma’s legacy can live on!

  3. I’ve never attempted pierogi at home, but I’ve made my fair share of ravioli, so I’m ready to take on the challenge! It would have never occurred to me to add sour cream to dough, but I like the idea. Unlike Gigi, I love sour cream—can (and do) eat it straight out of the container…
    Frank recently posted…Ravioli nudi (Spinach and Ricotta Dumplings)

    • You’re exactly right, Frank. It’s the Polish ravioli. I often want to describe them that way to people who’ve never had one. If you’ve made ravioli before, this’ll be a snap for you.

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