Flour
550g
Filling
750g
Eggs
2
Feeds
5
250 ml
80g
750g
5 people
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Inputs
Result
50 × 20g = 1,000g dough. Flour = 1,000 × 0.55 = 550g. Water = 250ml. Eggs = round(100g/50) = 2. Filling = 50 × 15 = 750g.
Inputs
Result
100 × 20g = 2,000g dough. Flour = 2,000 × 0.55 = 1,100g. Filling = 100 × 15 = 1,500g.
Each pierogi uses about 20g of dough and 15g of filling. The dough is rolled thin (2mm) and cut into 3-inch circles. Per 50 pierogi, you need about 550g flour, 250ml water, 2 eggs, and 80g sour cream.
| Component | Per Pierogi | Per 50 | Per 100 |
|---|---|---|---|
| Flour | 11g | 550g | 1,100g |
| Water | 5g | 250ml | 500ml |
| Filling | 15g | 750g | 1,500g |
The classic pierogi dough uses flour (55%), warm water (25%), egg (10%), and sour cream (8%), with a pinch of salt. The sour cream makes the dough more tender and pliable. Knead for 5–10 minutes until smooth and elastic, then rest under a damp cloth for 30 minutes.
Plan 8–12 pierogi per person as a main course, or 5–6 as a side dish. Most families make 50–100 at a time since the effort is similar and they freeze well. A batch of 50 feeds 5 people as a main course.
Boil pierogi in salted water for 3–4 minutes — they float when done. Then pan-fry in butter until golden on both sides. Serve with sour cream, fried onions, and optionally bacon bits. Do not skip the pan-frying step — it adds essential texture.
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Last Updated: Mar 21, 2026
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