Soft, Elastic & Perfect Every Time
Homemade pierogi always start with great dough — soft, elastic, and easy to roll out. This pierogi dough made in the Thermomix comes together in just minutes and rests into a smooth, flexible dough that’s a joy to work with.
Thanks to a combination of wheat flour and semolina, the dough holds fillings beautifully, doesn’t tear, and stays tender after cooking. Whether you’re making classic potato and cheese pierogi, meat-filled dumplings, or sweet fruit versions, this dough delivers reliable results every time.
Pierogi Dough in the Thermomix
Soft, Elastic & Perfect Every Time Homemade pierogi
Ingredients
- 120 g all-purpose flour
- 120 g semolina flour
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons boiling water
Instructions
- Add the all-purpose flour and semolina flour to the Thermomix mixing bowl, followed by the eggs, olive oil, salt, and boiling water. Make sure all ingredients are evenly distributed before kneading.
- Select Dough Mode and knead for 2 minutes. During this time, the Thermomix will bring the ingredients together into a smooth dough. The mixture should form a soft ball that pulls away from the sides of the bowl.
- Once kneading is complete, remove the dough from the mixing bowl and gently shape it into a ball using your hands. The dough should feel warm, soft, and slightly elastic.
- Cover the dough with a clean kitchen towel or wrap it loosely in plastic wrap. Let it rest at room temperature for about 30 minutes. This resting time is essential — it relaxes the gluten and makes the dough much easier to roll out.
- After resting, divide the dough into portions and roll it out thinly on a lightly floured surface. Cut into circles, fill with your favorite pierogi filling, and seal the edges well.
Notes
- If the dough feels too dry after kneading, add 1 tablespoon of hot water and knead briefly again.
- If the dough is slightly sticky, dust lightly with flour while rolling.
- This dough works equally well for boiled pierogi or pierogi that are later pan-fried in butter.
- Best used fresh, but it can be wrapped and refrigerated for up to 24 hours.
