Pierogi Dough - best and easiest to work with

perogi dough
4 cups all purpose flour
3/4 tsp salt
4 egg yolks

1 cup hot water
2 tbsp vegetable oil

To make the dough, mix the dry ingredients together. Add the rest and mix with a wooden spoon (or your clean hands) until the dough is smooth, cover it and let it sit at room temp for 30 min.

Divide the dough into quarters, roll it out to about 1/8th of an inch thick (a pasta machine works well for this), then cut out circles with a wine glass, put a tsp or so of filling in the middle, fold it and pinch it closed. Boil the perogies until they rise to the top, toss them with more butter. Serve them of course with sour cream and caramelized onions.
If you want to freeze them, after boiling put one layer on a cookie sheet lined with parchment paper and after theyre frozen stick them into some ziplock bags.

Makes 6 dozen Pierogi