Pierogi

1. 1

   Dough: Whisk together egg and sour cream.

2. 2

   Add milk and water.

3. 3

   Stir in flour, 1 cup at a time.

4. 4

   Turn out dough onto a floured surface.

5. 5

   Knead, until elastic and no longer sticky.

6. 6

   Cover with a bowl; let rest for 1 hour.

7. 7

   Divide dough into 4 equal pieces.

8. 8

   Roll out 1 piece of dough on lightly floured surface into a 1/8 inch round.

9. 9

   Cut out circles, using a 3 inch cutter or glass.

10. 10

    Filling: Saute the onions in a little butter until soft.

11. 11

    Brown ground beef with the onions.

12. 12

    When done, mix in the asiago cheese.

13. 13

    Let it cool.

14. 14

    Bring a large pot of salted water to boil.

15. 15

    Place filling in center of each dough circle.

16. 16

    Fold dough over filling.

17. 17

    Pinch edges, forming a well sealed crescent.

18. 18

    Working in batches, transfer pierogi to boiling water.

19. 19

    They will sink to the bottom and then rise.

20. 20

    Once they have risen, cook through about 2 more minutes.

No additional tips available.