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1
Mix with enough water to make like a bread dough.
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2
Cover with plastic wrap or lid and let sit overnight.
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3
In a medium bowl, whisk the eggs.
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4
Add the salt, water, and oil; whisk until smooth.
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5
Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
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6
Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
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7
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked inches
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8
Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
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9
The dough should be elastic and no longer sticky.
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10
Be careful not to add too much flour as this will toughen the dough.
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11
Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling of your choice.
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12
When you're ready to fill your pierogies, lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
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13
On a floured surface, roll out dough to about 1/8-inch thickness.
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14
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
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15
Gather dough scraps together, roll out again, and continue cutting.
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16
place a teaspoon of your chosen filling in the center of each dough circle.
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17
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
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18
Transfer to linen towel.
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19
Continue until all dough circles are filled.
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20
Add pierogi to the boiling water in batches.
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21
They will sink to the bottom of the pot, then rise to the top.
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22
Once they rise, let them cook for about 1 minute more.
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23
Meanwhile, drizzle platter with melted butter.
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24
Remove pierogi from pot, and transfer to platter to prevent sticking.
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25
Serve immediately.
