Pierogi I Recipe

In a large bowl beat together eggs carton sour cream and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over and seal by pressing the edges with a fork. Repeat until ingredients are used.

Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)