pierogi i

Ingredients

• Servings: 10
• 8 cups all-purpose flour
• 4 eggs
• 1 (8 ounce) container sour cream
• 1/2 teaspoon salt
• warm water
• 1 recipe sauerkraut filling or
• 1 recipe potato cheese filling

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• 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 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.