Gather the ingredients.  
 In a medium bowl, whisk together 2 large room temperature eggs, 1/3 cup lukewarm water, and 1/2 teaspoon salt. 
 Add 2 cups all-purpose flour all at once and mix with a wooden spoon until well moistened. 
 Knead the dough in the bowl until it is firm and well mixed. 
 Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much easier. 
 Or you can wrap the dough in plastic, refrigerate it, and work with it another day. Pierogi dough will last up to three days in the fridge. Make sure you let it come to room temperature before you start to roll it. 
 If using the dough immediately, divide it in half, wrap the other half in plastic, and set it aside. The next steps are to roll, cut, fill, and cook the pierogi.