“Taken from the on-line Eastern European cooking site, recipe by Barbara Rolek. I use a food processor to mix-up the dough. Easy! I also use this dough for potstickers.”
READY IN:
45mins
YIELD:
30 pierogies
UNITS:
US

Ingredients Nutrition

  • 3 cups all-purpose flour, plus additional flour for dusting the board
  • 12 teaspoon salt
  • 14 cup oil (they suggest sunflower oil)
  • 1 cup water

Directions

  1. Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
  2. On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  3. Roll, cut, fill, and cook pierogies.

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