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1
Combine flour and salt in an electric mixer for 30 seconds.
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2
In a large bowl, combine eggs, oil, and 3 cups of water.
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3
Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture.
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4
Mix for about 2 1/2 minutes.
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5
At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water.
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6
When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
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7
After 30 minutes, begin working the dough with a floured rolling pin.
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8
Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick.
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9
Cut this into quarters.
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10
Take 1 sheet and roll out to 1/4-inch thickness.
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11
If dough begins to stick, sprinkle it with a bit of flour.
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12
Using a 2 to 3-inch cookie cutter, cut dough into circles.
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13
Once circles are cut, roll the circles to 1/8-inch.
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14
Place 1 tablespoon of the desired filling in the center of each circle.
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15
Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
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16
Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float.
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17
Drain.
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18
Melt butter in a large frying pan.
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19
Add pierogis and cook until golden brown.
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20
Serve with Sauteed onions, a dollop of sour cream and chopped chives.
