Wrappers for Vareniki, Pelmeni, or Pierogi

1. 1

   Combine the flour and salt in a food processor and pulse to mix.

2. 2

   Add the egg yolks and, with the machine running, 1/4 cup water; after that, add water about 1 tablespoon at a time, until a dough ball forms; transfer to a lightly floured surface and knead by hand for a couple of minutes.

3. 3

   Cut the dough into 2 pieces, form into balls, dust with flour, and cover with plastic wrap, a damp towel, or an upside-down bowl.

4. 4

   Let rest for 20 to 60 minutes.

5. 5

   (At this point you can wrap the dough tightly in plastic and freeze for up to a couple of weeks; defrost at room temperature before proceeding.)

6. 6

   Meanwhile, make your filling from one of the following recipes.

7. 7

   Knead one of the balls for a minute on a lightly floured surface.

8. 8

   Roll each ball into a thin sheet, about 1/16 inch thick, and cut into 2- to 3-inch squares or use a cookie cutter or glass to form 2- to 3-inch circles.

9. 9

   You can lightly flour the dumplings, stack, and refrigerate (up to a day) or freeze them (up to 2 weeks), or form them immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.