Pierogi Dough

Recipe View In a large mixing bowl, whisk together the flour, salt, and baking powder. Create a generous well in the center of the dry ingredients. (5 minutes)

Recipe View In a separate bowl, whisk together the vegetable oil, warm water, and beaten egg until well combined. (2 minutes)

Recipe View Gradually pour the wet ingredients into the well of the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. (3 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add flour 1 tablespoon at a time, kneading until incorporated. (10 minutes)

Recipe View Form the dough into a ball, place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 2 hours, or up to 4 hours. This allows the gluten to relax, resulting in a more tender pierogi. (2 hours)

Recipe View After resting, roll the dough out on a lightly floured surface to your desired thickness (about 1/8 inch is ideal). Cut out circles using a cookie cutter or glass. Fill with your favorite filling, fold over to form a half-moon shape, and crimp the edges to seal tightly. (Variable time)

Recipe View Cook the pierogi in boiling water until they float to the surface. (Variable time)