
Place 500 g of all-purpose flour on a work surface. Make a well in the center
Add 4 tbsp of vegetable oil
Add 1 tsp of salt
Crack 1 egg. Separate egg yolk and add to flour mixture
Slowly add 250 ml of warm water while stirring with a spoon to incorporate
Knead dough until homogenous
Transfer dough to a plastic bag and rest for 30m to relax gluten
The Pierogi Dough is ready to use
Yield 4 people
All-Purpose Flour
500 gVegetable Oil
4 tbsEgg
1Warm Water
250 mlSalt
1 tsp