“Soft, stretchy, and soft—that’s how this pierogi dough with a single egg yolk presents itself. It rolls out perfectly, stays intact during cooking, and impresses with its delicate flavor—perfect for savory or sweet fillings.”
🥟 Fine Pierogi Dough with Egg Yolk
Ingredients:
• 500 g wheat flour
• 1 egg yolk
• 1 teaspoon salt
• about 250 ml warm water (add gradually)
• 1 tablespoon oil or melted butter
Preparation:
