This recipe for pierogi dough comes from "Inspired by Ingredients," by Bill Telepan.
- Yield: Makes 14
Source: The Martha Stewart Show, May Spring 2007
- 1 1/2 cups all-purpose flour, plus more for work surface
- 2 teaspoons coarse salt
- 2 large eggs
In a large bowl, mix together flour and salt. In a small bowl, beat eggs together with 2 tablespoons water. Form a well in the middle of the flour mixture and pour eggs into well. Incorporate eggs by stirring in the flour mixture from sides of well a little at a time.
When the dough begins to come together, transfer to a clean flat surface and knead until dough comes together in a smooth ball. Wrap dough in plastic wrap and let stand at least 1 hour at room temperature or up to 1 day, refrigerated.