Pierogi Dough

yum

• Ready In: 10 mins
• Yields: 1 batch

Ingredients

• 5  cups all-purpose flour (approximately)
• 3  eggs
• 1  dash salt
• 3  tablespoons  oil
• 1  teaspoon baking powder
•  water

Directions

1. Mix with enough water to make like a bread dough.
2. Cover with plastic wrap or lid and let sit overnight.
3. In a medium bowl, whisk the eggs.
4. Add the salt, water, and oil; whisk until smooth.
5. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
6. Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
7. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked inches
8. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
9. The dough should be elastic and no longer sticky.
10. Be careful not to add too much flour as this will toughen the dough.
11. Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling of your choice.
12. When you're ready to fill your pierogies, lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
13. On a floured surface, roll out dough to about 1/8-inch thickness.
14. Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
15. Gather dough scraps together, roll out again, and continue cutting.
16. place a teaspoon of your chosen filling in the center of each dough circle.
17. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
18. Transfer to linen towel.
19. Continue until all dough circles are filled.
20. Add pierogi to the boiling water in batches.
21. They will sink to the bottom of the pot, then rise to the top.
22. Once they rise, let them cook for about 1 minute more.
23. Meanwhile, drizzle platter with melted butter.
24. Remove pierogi from pot, and transfer to platter to prevent sticking.
25. Serve immediately.