3 tbsp Canola oil
1 cup Warm water
3 cups All Purpose Flour, plus a little extra for dusting
3/4 tsp Salt
Pour the water and oil into a large bowl. Add 2 cups of flour and the salt, keeping 1 cup aside. Use a fork to stir the flour in and as it starts to come together, use your hands to knead until a loose dough forms, about 3 minutes.
Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little it at a time, working it into the dough until it is very smooth and elastic, about 10 minutes. You can add additional flour if necessary.
Bring a large pot of salted water to the boil. Divide the dough in half and roll the dough to about 1/16 of an inch thick. Cut circles out of the dough about 3 1/2 inches. I use a glass. Repeat with remaining dough.
Fill the dough with 1 TBSP of filling. Moisten the edges of dough with water. Fold in half and crimp the edges. Place about 6 pierogi in the salted boiling water at a time until they float to the top, about 4 minutes.
Remove from the water to drain.
Serve by frying pierogi in butter until golden brown on both sides.