Mom's perogie dough

Drys

3 1/2 cups high quality flour

1 teaspoon salt

Wets

1 2/3 cup water

1 beaten egg

1-1/2 to 2 table spoons oil

In a stand mixer, add and combine dry ingredients,

Run mixer with dough hook on medium low speed,

Combine all wet ingredients in a separate container and SLOWLY stream into bowl with mixer running.

Mix on medium speed for 7 minutes after the dough appears over wet, it will hydrate and then become sticky leaving the bowl side clean.

Store in a oiled bowl, covered, for a minimum of 2 hours

Once rested, dived dough in half, and roll out to desired thickness, 2mm - 3mm is a good default. Cut into a grid and fill.

Seal pergoies by crimping the sides and freeze if you are not enjoying right away.