Classic Pierogi Dough

This classic Pierogi Dough Recipe is that ultimate homemade dough. A soft and elastic dough that is easy to work with and so versatile. The dough may be used as your basic dough for pierogis, dumplings, and potstickers.

Ingredients:
⅔ cup whole milk
1 tsp salt
1 large egg
¾ cup water
4¼ cups all-purpose flour, measured then sifted**

Instructions:
Attach the dough hook to the Kitchen Aid mixer. Mix the milk, salt, egg and water. Add the flour, continue mixing until the dough is smooth and flour is well incorporated. (Dough should not stick to your hands.) Allow the dough to rest 15-30 minutes before using it, up to an hour or so. Be sure to keep dough tightly covered so it doesn’t get dry. Cut the dough into 4 equal pieces and set aside. Using a pasta roller, or rolling pin, roll the dough out on a floured surface into ⅛ inch thickness. Keep rolling until it’s no longer falling apart. It may take up to 10 passes in the roller. Lay out your dough, on a well floured surface, and using a cutter or glass, cut your circles for pierogis, or dumplings. Fill your pierogis with desired fillings, but fight the urge to overfill them, as it will spill out the seams. Crimp the edges to seal them, and cook as desired, or freeze for later use.

Notes
**Start off with 4 cups of flour and slowly continue adding flour until you reach a soft dough that does NOT stick to your hands.

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