Whole Wheat Pierogi Dough

Method

1. 01

   Whisk the eggs and then pour into the flour and mix until the egg is well distributed.

2. 02

   Add a few tablespoons of water at a time and keep mixing until the dough is sticky but fully formed.

3. 03

   Sprinkle a little flour on the countertop and begin kneading the dough and adding more flour until you have a smoother dough with more uniform consistency.

4. 04

   To make pierogies, divide the dough into fourths and place three of them on a lightly floured surface and cover with a damp towel.

5. 05

   Roll out the fourth ball into about 1/8 inch thickness, flipping and sprinkling more dough liberally to keep it from sticking.

6. 06

   Cut out circles with a 3 or 4 inch diameter cookie cutter.

7. 07

   Place T filling in center of each dough circle.

8. 08

   Dip a finger in water and run it around the edge of half of each circle.

9. 09

   Fold over and press the edges of each one together to form a half circle.

10. 10

    Drop into boiling water and remove with a slotted spoon when they rise and bob on the surface for a few minutes.

11. 11

    Drain.

12. 12

    At this point you can freeze them on baking sheets for later use or you can fry them in oil.