Pierogi dough recipe with sour cream and flour only

Some of the links below are affiliate links, which means I will earn a commission pierogi dough recipe with sour cream and flour only no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in. Anna, with her traditional Ukrainian Perogi recipe.

I can hardly remember a Christmas dinner without perogies. I want to say it happened once and so many family members complained that it never happened again. Perogies are a versatile food, great for both holiday dinners and midweek meals alike. They’re also super frugal, costing mere pennies a piece when made from scratch. They make a fantastic main course as well as a perfect side dish. They stick to your ribs despite having no meat, and they’re pleasing to just about everyone’s tastebuds.

I’ve literally never met anybody who doesn’t like them. The History of the Humble Perogy Perogies originated in Eastern Europe out of necessity. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters. Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations.