image cred: Honest Food

Here are several dough recipes. Regardless of the set of ingredients, the directions are the same.

Plain Dough

2 cups flour
2 eggs, beaten
½ cup water
½ tsp salt

Sour Cream Dough (no salt)

8 1/4 oz. bread + 6 3/4 cake flour (or 3 cups AP)
5 1/4 oz. eggs (3 large eggs)
4 oz. lukewarm water (½ cup)
1 1/2 oz.shortening (3 Tbs butter or Crisco)
1 1/2 oz. sour cream, plus a tad more for good luck (3 Tbs)

Milk Dough

6 cups flour
1 large egg, beaten
1 cup water
¼ lb (1 stick) butter
1 tsp salt
1 tsp baking powder
1 cup milk

Egg Yolk Dough

6 cups flour
1 whole egg (for a half-batch, continue to use the whole egg)
2 cups water (potato water reserved from boiled potatoes may be used)
1 Tbs salt
4 egg yolks, beaten

Fillings should be prepared and cooled before making dough.

To make the dough: place one cup of the flour into a large mixing bowl. If shortening or butter is called for, cut it in with a pastry cutter. Add all remaining ingredients except remaining flour and mix thoroughly.

Knead in as much of the remaining flour as needed to make a medium-soft, pliable dough. This is similar to bread-making. See 8-Grain White Bread, Direction 4; the amount of your flour additions should start with heaping ¼-cupsful and diminish from there.

If you want to have your robot mix the dough: measure all ingredients into bowl, knead with the dough hook, on lowest setting, until dough clears bowl. Continue kneading for one minute. Dough should be soft and tacky, but not sticky.

Once you’ve formed the dough, stuff it. Right now. With something tasty. If you’ve got better things to do – although it’s hard to imagine what that’d be – store the dough in the refrigerator, tightly wrapped in plastic. However, for best results, you should boil the pierogi the same day you make the dough. Otherwise, you run the risk of allowing the dough to discolor. Yeah. So I suggest you get busy.

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