Pierogi I

Pierogi I

Fashion delicious pierogi wrappers out of flour, eggs, sour cream, salt and water, then stuff them with a savory sauerkraut filling or a traditional potato and cheese filling. Cook in boiling water or freeze for later use.

Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
368 Calories

Recipe Instructions

Step 1
In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
Step 2
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
Step 3
Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)

Ingredients

  • 4 eggs
  • 8 cups all-purpose flour
  • 1 (8 ounce) container sour cream
  • warm water
  • 1 recipe Sauerkraut Filling OR
  • 1 recipe Potato Cheese Filling
  • 0.5 teaspoon salt

Categories

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