In a large bowl, sift the all-purpose flour. Add the salt and mix well.

Create a well in the center of the flour mixture and pour in the vegetable oil.

Gradually add the hot water while mixing with a wooden spoon until the dough starts to come together.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.

Wrap the dough in plastic wrap or place it in an airtight container and let it rest at room temperature for 30 minutes.

After resting, divide the dough into 3 portions. Keep the portions you are not working with covered to prevent drying out.

Roll out one portion of dough on a lightly floured surface to about ⅛-inch thickness.

Use a round cutter or a glass (about 3 inches in diameter) to cut out circles of dough.

Place a small amount of your chosen filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, ensuring they don’t stick together.

Cook the pierogi for 3-4 minutes, or until they float to the surface. Continue cooking for an additional 2-3 minutes.

Use a slotted spoon to remove the pierogi and drain them on a paper towel-lined plate.