Pierogi Wrappers

1. WITH A FOOD PROCESSOR: Put the flour, salt and egg yolks in the bowl and add about 1/4 cup cold water gradually through the feed tube while the machine is running; if necessary, add more water, 1 tablespoon at a time, until the dough forms a ball, then let the machine run for about 15 seconds. Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
   BY HAND: Put the flour, salt and egg yolks in a large bowl and gradually stir in about 1/4 cup cold water, adding more if necessary, 1 tablespoon at a time, until the dough comes together in a ball. Turn onto a floured work surface and knead until smooth and elastic, about 5 minutes, sprinkling with flour as necessary to prevent sticking.
2. Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel. Let it rest for 20 minutes to 2 hours. (You can make the dough up to this point, wrap it tightly, and refrigerate for up to a day. Bring to room temperature before proceeding.)
3. Knead the ball for a minute, then cut into 4 pieces. On a lightly floured surface, roll each piece into a 1-inch- wide log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit more flour if necessary. Use immediately or dust with flour, stack, wrap tightly in plastic, and refrigerate for up to a couple of days or freeze for up to 2 weeks.

— Recipes from How to Cook Everything Vegetarian