Directions

1. 1

   In a large mixing bowl, combine 4 cups of flour with a pinch of salt. Create a well in the center of the flour mixture.

2. 2

   Crack the eggs into the well and pour in the lukewarm water and oil. Using a fork or your fingers, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

3. 3

   Transfer the dough to a floured surface and knead for approximately 8–10 minutes, using the extra ¼ cup of flour as needed, until the dough becomes smooth, elastic, and slightly sticky to the touch. The dough should hold together without being too wet.

4. 4

   Allow the dough to rest for 5 minutes at room temperature, which will relax the gluten and make rolling easier.

5. 5

   Once rested, divide the dough into portions and roll out thin between two sheets of parchment paper or on a floured surface, approximately ¼ inch thick.

6. 6

   Cut circles using a 2 to 3-inch round cutter or drinking glass. Place your desired filling on one half of each circle, leaving a small border around the edge.

7. 7

   Fold each circle in half over the filling and press the edges firmly together with your fingers or a fork to seal, ensuring no filling escapes during cooking.

8. 8

   Bring a large pot of salted water to a boil. Carefully add the pierogis and stir gently to prevent sticking. Once the pierogis float to the surface, allow them to cook for an additional 1–2 minutes until they are tender.

9. 9

   Remove the pierogis with a slotted spoon and serve immediately with your favorite toppings such as sour cream, caramelized onions, or chives.