Pierogi Dough

Polish'd page 30

Tags: Ingredient Pierogi Polish

Ingredients

• All-purpose flour, 3.5 cups
• All-purpose flour, extra for dusting
• Fine sea salt, 1tsp
• Warm water, 1 cup
• Cold-pressed rapeseed oil (or evoo), .25 cups

Cooking Directions

1. Combine flour and salt in large bowl.
2. Combine warm water and oil in smaller bowl.
3. Slowly add liquid to large bowl, stir using wooden spoon until well combined.
4. Turn dough onto floured surface and knead for 4-5 minutes (smooth and supple).
5. Invert bowl over dough and let sit at room temp for 15 minutes.
6. Divide dough into 3 equal pieces.
7. Roll out 1st piece to just less than 1/8th inch.
8. Cut out 2.5 inch circles.
9. Roll circles out to 3 inches.
10. Continue rolling circles out with other pieces (makes 30 to 50).

Notes

1. Can keep in freezer for 2 months.