Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi)

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I’m not gonna lie to you. These vareniki are a lot of trouble, but they are soo soo good. We grew up on these. Who didn’t? The dough is very easy to make. Make a ton of them because they freeze very well.

You can modify the filling a hundred different ways. Butter them up and serve them with a generous heap of sour cream. Don’t forget to coat them with “zazharka;” fried up bacon and onions. Uhh, I am drooling now!

If you want to make your man happy, make him some Vareniki (вареники). P.S. If you are new to making these, check out this new recipe with more exact measurements. 

Ingredients for Dough:

1 large egg
2 Tbsp sour cream
3/4 cup water + 1 1/4 cup 2% milk (or 1 cup water + 1 cup whole milk)
5 cups all-purpose flour, plus about 1 cup more for dusting

For the Filling:

(I will post these individually)
Potato & onion
Blueberry
Cherry
Ground pork and turkey

Toppings:

For Potatoe filled vareniki:
Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies.

For Meat filled pelmeni:
Melted butter. Also good dipped in vinegar or ketchup.

For fruit filling:
Dust finished product with some sugar to keep from sticking and dip in sour cream.

How to Make Basic Pierogi dough:

1. Whisk together egg and sour cream until well combined.

2. Whisk in 1 1/4 cup milk and 3/4 cup water.

3. Using a spatula, mix in four, 1 cup at a time.

4. Place the dough onto a floured surface. Using a food scraper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn’t stick to your hands (you’ll need around 1 cup more flour). Knead for 6 to 8 minutes. Don’t add too much flour or the dough will become hard to work with.

5. Place the dough under a bowl and let it sit at room temperature for about 1 hour. Someone mentioned they made this recipe without letting it sit for an hour and it turned out great.

6. Cut the dough into 4 to 6 pieces. Work with one piece at a time and keep the rest covered with plastic wrap.

7. Form your chunk of dough into a log and cut off small pieces, one at a time. Pieces should be a little larger than a gum ball. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8″ thick and 3″ diameter. .

8. Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Fold the dough over the filling to form a crescent and seal the edges tightly with your fingers. If making pelmeni (meat filling), pinch the two edges together to form a “diaper” shape. Place the finished pierogis on a cutting board dusted with flour until ready to boil.

9. Bring a large pot of salted water to boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Drizzle the pierogies with melted butter.

10. Repeat steps 7 through 9 with the rest of the dough.

Notes:

To freeze the pierogies, place them on a cutting board and stick them in the freezer uncovered. Once they are frozen, transfer them to a large freezer-safe ziplock bag and dust generously with flour. They stay perfect for months.

Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi)

4.94 from 31 votes

Author: Natasha of NatashasKitchen.com

A soft, and tender pelmeni dough that is easy to roll and can be used for sweet and savory recipes.

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Prep Time: 2 hours hrs

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Ingredients 

US CustomaryMetric

Servings: 10 +

Ingredients for Dough:

• 1 large egg
• 2 Tbsp sour cream
• 3/4 cup water
• 1 1/4 cup 2% or whole milk
• 5 cups all-purpose flour, plus about 1 cup more for dusting

For the Filling: (I will post these individually)

• Potato & onion
• Blueberry
• Cherry
• Ground pork and turkey

Toppings:

For Potatoe filled vareniki:

• Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies.

For Meat filled pelmeni:

• Melted butter. Also good dipped in vinegar or ketchup.

For fruit filling:

• Dust finished product with some sugar to keep from sticking and dip in sour cream.

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Instructions

• Whisk together egg and sour cream until well combined.
• Whisk in 1 1/4 cup milk and 3/4 cup water.
• Using a spatula, mix in four, 1 cup at a time.
• Place the dough onto a floured surface. Using a food scarper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn't stick to your hands (you'll need around 1 cup more flour). Knead for 6 to 8 minutes. Don't add too much flour or the dough will become hard to work with.
• Place the dough under a bowl and let it sit at room temperature for about 1 hour.
• Cut the dough into 4 to 6 pieces. Work with one piece at a time and keep the rest covered with plastic wrap.
• Form your chunk of dough into a log and cut off small pieces, one at a time. Pieces should be a little larger than a gumball. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8" thick and 3" diameter.
• Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Fold the dough over the filling to form a crescent and seal the edges tightly with your fingers. If making pelmeni (meat filling), pinch the two edges together to form a "diaper" shape. Place the finished pierogis on a cutting board dusted with flour until ready to boil.
• Bring a large pot of salted water to boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Drizzle the pierogies with melted butter.
• Repeat steps 7 through 9 with the rest of the dough.

Notes

To freeze the pierogies, place them on a cutting board and stick them in the freezer uncovered. Once they are frozen, transfer them to a large freezer-safe ziploc bag and dust generously with flour. They stay perfect for months.

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: Russian, Ukrainian

Keyword: pelmeni dough

Skill Level: Medium

Cost to Make: $