Whole Wheat Pierogies

I’m so excited to share this recipe with you today.

Have you ever had a pierogi?  I hadn’t until I made these, but my husband informs me that in some parts of the country pierogies, as well as around the world, they are very popular.

I must say, I’ve been missing out.  These things are DELICIOUS.  (I mean . . . you dip them in sour cream!  What could be wrong?)

If you are interested in making these little bundles of yumminess, you’re going to have to invest in a pierogi maker. (Don’t worry, they don’t cost much and are well worth the investment.)  You can find them online from many sources.  Check out the list at the end of the post. Also, check out what the popular restaurant Salmigondis can offer to its customers.

Like I mentioned, I had never made or eaten pierogi before and I have to say, my first try at it was pretty amazing (thanks especially to how easy the pierogi maker was to use).  Additionally, my family has given up all white flour (or at least as much as is humanly possible without being COMPLETE hermits and never eating at someone else’s house or at a restaurant).  So, when I saw that a standard pierogi dough recipe called for all-purpose flour, I decided I had to adjust.  Here’s what I came up with:

Pierogi Dough


2 1/2 cups whole flour *

1/2 tsp salt

1 tsp baking powder

2 eggs

3/4 cup sour cream

1/3 cup melted butter

*Note* If you use all-purpose flour, you will probably need fewer liquid ingredients so don’t just substitute all-purpose for whole wheat in this recipe.


  1.  Sift together the flour, salt, and baking powder.
  2.  Mix the wet ingredients in a separate bowl.
  3.  Make a well in the center of your dry ingredients and pour in the wet ingredients. Stir the ingredients together.
  4.  Knead the dough slowly until it is firm and well-mixed.  (If your dough is really sticky, add flour a little at a time until it is firm.)
  5.  On a well-floured surface, roll your dough out with a rolling pin until it is as thin as you can get it.  The whole wheat pierogi is going to be thicker than the white flour ones you are used to, but you should still be able to get the dough fairly thin.
  6.  Using your pierogi maker as a guide, cut out strips of dough that will cover the top of the pierogi maker.

Making Pierogi

  1.  Make your filling.  There are zillions of combinations and you can do just about anything you want.  I did a simple potato and cheese filling.  I just mashed up some potatoes with a spoonful of sour cream, some salt, and a handful of cheddar cheese.  Yum!
  2.  Follow the instructions on your pierogi maker to make your pierogi.
  3.  Boil them in water for 8-10 minutes and then pan fry them in ghee.  Serve with a side of sour cream for dipping and enjoy!

How good do those sound, right?  And super easy!