Pierogi

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

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