Pierogi

1. 1

   In a large bowl, beat together eggs, carton sour cream, and salt.

2. 2

   Stir in flour and warm water.

3. 3

   Add water until dough feels like velvet.

4. 4

   Turn out onto a lightly floured board, and knead until smooth.

5. 5

   Roll out to a 1/8 to 1/4 inch thickness.

6. 6

   Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter.

7. 7

   Cover with waxed paper to prevent drying out if not filling immediately.

8. 8

   Place 1 or 2 tablespoons filling on one side of a circle of dough.

9. 9

   Fold over, and seal by pressing the edges with a fork.

10. 10

    Repeat until ingredients are used.

11. 11

    Bring a large pot of water to a boil.

12. 12

    Immerse pierogi.

13. 13

    Cook until the dumplings float to the surface.

No additional tips available.