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Pierogi Dough

This recipe for pierogi dough comes from "Inspired by Ingredients," by Bill Telepan.

  • Yield: Makes 14
Pierogi Dough

Source: The Martha Stewart Show, May Spring 2007


  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 2 teaspoons coarse salt
  • 2 large eggs


  1. In a large bowl, mix together flour and salt. In a small bowl, beat eggs together with 2 tablespoons water. Form a well in the middle of the flour mixture and pour eggs into well. Incorporate eggs by stirring in the flour mixture from sides of well a little at a time.

  2. When the dough begins to come together, transfer to a clean flat surface and knead until dough comes together in a smooth ball. Wrap dough in plastic wrap and let stand at least 1 hour at room temperature or up to 1 day, refrigerated.

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