Rainbow dough

Ingredients: 

Purple-Green: wheat flour, canola oil, spinach, red cabbage, sweet potato powder, sugar, salt, and vinegar.

Yellow-Red: wheat flour, canola oil, carrot, beetroot, sugar, salt, and vinegar.

Yellow-Black: wheat flour, canola oil, carrot, organic bamboo charcoal, sugar, salt, and vinegar.

Yellow-Blue:  wheat flour, canola oil, carrot, butterfly pea flower powder, sugar, salt, and vinegar.

Defrost the dough in the refrigerator for 24 hours by letting it thaw slowly. Once thawed, remove the dough from the plastic wrap and lightly flour your work surface to prevent sticking. Use a cutter to create circles of your desired size. Add your filling to the dough circles, then fold them in half and press the edges firmly to seal. For a better seal, lightly moisten the inside edge with water. Make sure the filling doesn’t reach the edges. Cook the pierogies by dropping them into boiling salted water.