Pierogi Dough

Mix 500 g of flour with a pinch of salt. Add 250 ml of warm water, two tablespoons of oil or melted butter, and an egg if you like a richer dough. Some cooks add a spoonful of sour cream. Knead for about eight minutes until it's smooth and soft, like an earlobe. Cover it and rest it 30 minutes so the gluten relaxes and the dough rolls thin without shrinking. Roll it to 2 mm and cut 7 cm circles. Keep the dough covered as you work, or the edges dry and won't seal.