Basic Pierogi Dough

Everyone thinks that their recipe for dumpling dough is the best. I do, too. Many pierogi recipes contain yolks or whole eggs. But I don’t use them, because I think they make the dough harder. My key to success is a large amount of cold-pressed rapeseed oil, which makes the dough perfectly soft and gives it an amazing nutty scent. The consistency is the most important part—sometimes you have to sprinkle the dough with more flour or add a little water to achieve a nice ball. Practice makes p