-
1
In large bowl, toss cabbage with 2 tablespoons salt and set aside 1 hour.
-
2
Meanwhile, in large bowl, mix flour, sugar and 1 teaspoon salt.
-
3
Using two knives or pastry blender, cut in butter until mixture resembles coarse crumbs.
-
4
Add 1 cup sour cream and mix until moistened.
-
5
Turn dough out onto work surface and knead into a ball.
-
6
Divide dough in half, wrap each half in plastic and chill one hour.
-
7
Squeeze excess liquid from cabbage and put into clean bowl.
-
8
In large skillet, heat oil over medium heat.
-
9
Add onion, carrot and garlic and cook, stirring often, until carrot is tender, about 10 minutes.
-
10
Add dill and cabbage and cook, stirring, 2 minutes.
-
11
Remove from heat and stir in remaining 1/4 cup sour cream.
-
12
Preheat oven to 350F.
-
13
On a lightly floured surface, roll out one piece of dough 1/8 inch thick.
-
14
Cut dough using a round 4-inch cookie cutter.
-
15
Re-roll and cut scraps.
-
16
Put 1 tablespoon of filling toward front of each circle.
-
17
Moisten edges of dough with water and fold in half around filling to form semicircle, firmly pinching edges closed.
-
18
Set aside on lightly greased baking sheet.
-
19
Continue to fill pierogi, keeping them covered with plastic wrap, until all dough is used up.
-
20
Bake until golden brown, 15 to 20 minutes.
-
21
Serve warm.
