Pierogi dough.
6 cups all purpose flour
2 tsps salt
2 cups warm water (potato water from filling is the best)
2 Tbsp vegetable oil
2 large eggs lightly beaten
Mix. Kneed well. Roll until out dough to 1/8 of an inch thickness. Cut circles with biscuit cutter or glass. Stuff with your favorite filling. Fold over and press firmly to seal edges.