Fine Pierogi Dough with Egg Yolk

In a large mixing bowl, combine flour and salt.

Make a well in the center and add the whole egg, egg yolk, warm water, and oil or melted butter.

Mix with a fork or your hands until the dough begins to come together.

2. Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.

If too dry, add water a teaspoon at a time; if too sticky, sprinkle in a little flour.

3. Rest the Dough

Wrap the dough in plastic wrap or cover with a towel.

Let it rest at room temperature for 20–30 minutes to relax the gluten, making it easier to roll out.

4. Roll and Cut