Pierogi

Directions

• In a large bowl, mix the flour, salt, sour cream and eggs.
• Add the water, a little at a time.
• Let dough rest, covered with a towel, for 20 minutes.
• On a floured board, thinly roll out the dough.
• Cut dough into rounds with a glass or biscuit cutter.
• Put ½ Tablespoon filling on dough (see separate recipes for Pierogi
• Fold in half and seal, firmly pinching edges.
• Drop about 12 Pierogi into salted, boiling water.
• When the pierogies float to the top, continue cooking for 5-7 minutes (or until the pierogi dough is cooked)
• 10. Remove from water and dip into melted butter before serving (may brown in skillet if desired).
• Makes 2-3 dozen.