Shift flours into a large bowl to create a softer dough. Add the salt to the flour, mix together with a fork.

Create a well in the middle of the flour. Pour the water, oil and egg into the well in the flour. Stir the mixture together as much as you can with the fork.

Knead the pierogi dough with your hands until it becomes a smooth and uniform mass. Wrap the dough in plastic wrap and allow to sit for at least 20 minutes at room temperature. The longer it sits, the more soft it becomes and easier to roll out.

Roll the dough out and cut circles out for your pierogi. This is where having an extra set of hands come in handy. You need to work quickly at this point stuffing the dough. The dough will dry out quickly but will also stick back together if you leave them sit on top of each other. If you are working alone, have a cookie sheet ready with a tea towel on the bottom and a second one for on top. As you cut the circles, lay the circles down flat on the towel and cover them as you go.