No Egg, No Dairy Pierogie Dough

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: 45 mins
• Yields: 30 pierogies

Ingredients

• 3  cups all-purpose flour, plus additional flour for dusting the board
• 1⁄2 teaspoon salt
• 1⁄4 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.