Pierogi

• 2 c. flour
• 1/2 tsp. salt
• 2 tsp. sour cream
• 1/2 c. warm water or milk
• 1 egg + 1 egg yolk
• 1 Tbsp. butter for richer dough

1. Mix ingredients and knead into a soft pliable dough.
2. Let rest 10 minutes under a warm bowl.
3. Divide the dough in half.
4. Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness.
5. Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon.
6. Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water.
7. Add only enough pierogi to the boiling water to make one layer.
8. Crowding makes them stick together.
9. Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float.
10. Remove with a slotted spoon.
11. Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.

flour, salt, sour cream, water, egg , butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226295 (may not work)