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Pyrohy-Varenyky dumplings lined up in neat rows

Baba's best perohe-varenyky-pyrogy dough

This is the best ever dough for whatever manner of Eastern European dumplings you make. It's easy to work with and simple to make.
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dough, Side, Side Dish
Cuisine Ukrainian-Canadian
Servings 96 dumplings


  • 2 eggs well beaten
  • 1 ½ cups cool water
  • 3 to 4 tablespoons sour cream or dairy-free sour cream substitute
  • 6 cups all-purpose flour
  • 1 cup butter or margarine, room temperature
  • 2 teaspoons salt


  • Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.
  • Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.
  • Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.
  • Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.
  • Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.
  • Moisten the edges, add a heaping teaspoon of filling and seal.
  • Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.
  • If freezing, freeze on the cookie sheets and bag after they're frozen