Pierogi

• 3 cups all-purpose flour
• 2 eggs
• 1 cup sour cream
• 12 teaspoon salt
• 16 ounces ground beef, browned
• 16 ounces sauerkraut (drained but not rinsed)
• sour cream, plus more for serving
• salt & pepper, to taste
• butter

1. DOUGH: In a large bowl, combine all ingredients and mix well; knead dough for 10 minutes.
2. Dough will be sticky, use extra flour on surface to work the dough.
3. Roll to a thickness of about 1/16" - about as thick as a dime.
4. Cut out circles in desired size (the diameter of a coffee mug is good).
5. FILLING: Use equal amounts of browned ground beef and sauerkraut - *aprroximately* 16 oz.
6. each, just needs to be equal.
7. Then use enough sour cream to hold mixture together.
8. Stir in salt and pepper to taste.
9. ASSEMBLE: Place about 1 Tbsp filling on one side of each circle of dough.
10. Fold dough over filling and pinch or press edges together with tines of fork - Be careful not to puncture dough!
11. BOIL: In a very large stockpot, bring salted water to a rapid boil.
12. Drop pierogi in - several at a time - and boil until the they float to surface.
13. Cook time depends on size of pierogi but shouldn't be longer than 12 minutes but as little as 5 minutes.
14. Continue until all are cooked, then drain and cover with butter.
15. Add more salt & pepper to taste and serve with sour cream, if desired.

allpurpose, eggs, sour cream, salt, ground beef, sauerkraut, sour cream, salt, butter

Taken from www.food.com/recipe/pierogi-130092 (may not work)