Place <quantity>500<unit>g</unit></quantity> of all-purpose flour on a work surface. Make a well in the center

Add <quantity>4<unit>tbsp</unit></quantity> of vegetable oil

Add <quantity>1<unit>tsp</unit></quantity> of salt

Crack <quantity>1</quantity> egg. Separate egg yolk and add to flour mixture

Slowly add <quantity>250<unit>ml</unit></quantity> 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