Pierogi

Step 2: Mix the dough

Pierogi dough

  • All-purpose flour
    360 g
  • Milk
    110 g
  • Cooking oil
    10 g
  • Eggs
    2

Potato filling

  • Salt
    a spoonful

Mix the eggs and milk (or water). Beat until combined.

Place a large bowl over a scale and add the flour. Pour the liquid mixture into the flour along with the salt and oil. Mix until a shaggy dough forms. Let rest for 10 minutes.

Turn the dough out onto a lightly floured counter. the dough for 8-10 minutes until smooth, and it passes the .

Cover and store in the fridge until ready to use (can be made up to a day ahead of time).