Quite common on our table, not great when it comes to portion control, as neither of us can resist seconds, when it comes to pierogi.

I came across a recipe for pierogi dough on mojewypieki.com, found it quite surprising, I always just use plain flour and warm water with a splash of milk, so needing a recipe seemed like needing one for scrambled eggs for instance, or for a cup of tea. But Dorota quoted Maciej Kuron, a Polish celebrity chef. I gave it a go and ended up with an excellent dough and excellent plate of pierogi.  Also, it never occurred to me to make it in Kitchen Aid, another first!

750 g of plain flour, a tall glass of very hot water( makes wonders to gluten), an egg, 3/4 tsp of salt, 1 tsp of oil, all worked in KA till smooth, just a few minutes. I really like the texture, the recipe is a keeper.