Pierogi Tips

Tips and hints to make it easier to make, cook and serve perfect pierogi everytime.

Everything About PierogiThe process of making pierogi is straight forward and simple. But some people make pierogi that are remarkably better than those made by others.

Some of the difference is a result of the way that the dough is made and handled.

It is not the recipe. But the process of making the dough.

And one can say the same thing about the filling process, the fillings and the sauces and garnishes.

If you watch our videos you should be able to pick up many of these techniques that I mention here but many more as well.

A primary tip when it comes to making your dough, is don’t add egg whites to the dough.

Egg whites make a dough tough.

The old, basic pierogi dough is jus flour, some salt, and enough water to bind the dough together so that you can knead it.

That makes a very nice pierogi. People ruin it when they had a whole egg to it because the whites make the dough.

Why this happens and a lot more about what happens to those when you add other ingredients is covered in the book everything about pierogi. You can get that here.


Making pierogi can be very time-consuming. One thing that you want to consider is making your fillings the day before and storing them in the refrigerator.

The advantages to this include having a cool filling that you can work with without burning your hands. Additionally a cool filling is easier to measure.

The filling and sealing process can give you a lot of problems. One of the things that you can do to save time and make sure that it is easy to fill the pierogi, that they are uniform, and that they seal well, is to use one of the very inexpensive pierogi making tools.

Make your pierogi small when making boiled pierogi. Typical pierogi in Poland that are handmade and sold in the markets measure of about 7 cm x 3.5 cm. They are small but well filled.

They are popular because the people each pierogi for the filling and not for the dough. So when you make your pierogi make them small and make the sealing edge small.

That will take a little bit of practice if you do it by hand. If you use it pierogi sealing tool there is no problem at all.

There is much much more about making pierogi, tips hints fillings and so on in the book everything about pierogi.  You can get that here.

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