Pierogies

Dough
3 C. flour plus additional for kneading
1 C. water
1 large egg
2 tsp. vegetable oil
1 tsp. salt

Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour. Roll dough 1/8" thick, and cut into circles. Fill with your favorite filling, fold over, and crimp shut. Boil in salted water (4 minutes) until they float. Freeze for later, or fry up for dinner. I made mine half with classic cottage cheese filling, half with mashed potato and shredded cheddar.