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

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

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.)