Pierogi I

Recipe View In a large mixing bowl, whisk together the eggs, sour cream, and salt until well combined. (2 minutes)

Recipe View Gradually incorporate the flour, adding warm water as needed to form a soft, pliable dough. The dough should have a velvety texture. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Recipe View Roll out the dough to a thickness of approximately 1/8 to 1/4 inch. (3 minutes)

Recipe View Using a 3 1/2 inch cookie cutter or the rim of a glass, cut out circles of dough. (2 minutes)

Recipe View Cover the dough circles with waxed paper or plastic wrap to prevent them from drying out while you prepare the filling. (1 minute)

Recipe View Place 1 to 2 tablespoons of your chosen filling (Sauerkraut or Potato and Cheese) in the center of each dough circle. (1 minute)

Recipe View Fold the dough over to create a half-moon shape, and seal the edges tightly by pressing with a fork to create a decorative crimp. (2 minutes)

Recipe View Bring a large pot of salted water to a rolling boil. (10 minutes)

Recipe View Gently drop the pierogi into the boiling water, being careful not to overcrowd the pot. (2 minutes)

Recipe View Cook the pierogi until they float to the surface and are cooked through, about 3-5 minutes. (5 minutes)

Recipe View Remove the cooked pierogi with a slotted spoon and drain well.