No Egg, No Dairy Pierogie Dough - cooking recipe

Ingredients

3 cups all-purpose flour, plus additional flour for dusting the board
1/2 teaspoon salt
1/4 cup oil (they suggest sunflower oil)
1 cup water

Preparation

Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Roll, cut, fill, and cook pierogies.