Pierogi Dough

• 2- 1/2 cups Sifted Flour, Warmed Through In The Microwave
• 1/2 teaspoons Finely Ground Salt
• 1 whole Egg, Beaten
• 1/4 cups Sour Cream
• 13 cups Luke Warm Water
• 2 cups Filling Of Choice (see Suggestions Below)
• 2 Tablespoons Butter For Frying (if You Choose The Second Cooking Method)
• Optional Toppings: Dollop Of Sour Cream And Chopped Bacon For The Savory Filled, And Powdered Sugar For Sweet Filled

1. In a microwave safe bowl heat the sifted flour in 10 second increments until it is warmed all the way through.
2. Do not heat it too much or it will cook the egg in the next step.
3. In a large bowl mix the heated flour, salt, egg, and sour cream with your hands until crumbly.
4. Slowly add 1/3 cup warm water and knead by hand until it forms a soft but slightly sticky ball... Do not over knead!
5. Wrap dough in plastic wrap and let rest in a cool place for at least 1 hour.
6. Unwrap dough and roll it out onto a floured surface with a rolling pin... Do not use a pasta machine for this recipe!
7. Cut the dough with a round cookie cutter (we use a pint glass and it makes the perfect size).
8. Fill the dough rounds with your favorite fillings, fold, and pinch shut.
9. Lay in a single layer on a baking sheet and freeze for one hour.
10. Remove from baking sheet and place in freezer bags, store in freezer.
11. For fillings we like mashed potato with white cheddar, saurkraut and sausage, grilled onions with mushrooms, braised short rib meat, gzika, pie filling, jams, whole fruit, or preserves.
12. Weve also used crisp bacon, cottage cheese, green onions, chopped kielbasa, grilled pineapple, pico de gallo, chives, pumpkin puree (can go savory or sweet), and olives.
13. We have had friends over for Pierogi night...we make the dough up ahead of time and everyone brings a different filling (or two), and then we have a make-your-own-pierogi-bar.
14. Have Ziplock freezer bags and colored sharpies ready for everyone to bag and take home their creations.
15. When you are ready to eat them, heat a couple quarts of water to boiling in a large stock pot on the stove (just like you would for any pasta).
16. Take the pierogis out of the freezer and add them in batches of 5 or 6 to the boiling water.
17. When they float they are done (about 6 minutes).
18. You can eat them just boiled with the traditional dollop of sour cream and chopped bacon for the savory ones, and powdered sugar on the sweet ones.
19. Another method (the one my husband prefers) is to have a heated skillet with melted butter it in next to the boiling pot.
20. When done boiling them, transfer the boiled pierogis immediately to the skillet and fry for a couple minutes on each side until golden brown.

flour, salt, egg, sour cream, water, filling of choice, butter, bacon

Taken from tastykitchen.com/recipes/main-courses/pierogi-dough/ (may not work)