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Pierogi

Pierogi Dough

7 cups flour
½ pint sour cream
3 eggs, lightly beaten
1 stick melted butter
1 c milk or more if the dough needs it.

Mix well. Form into a ball. Knead for about 5 minutes. Let dough rest. Roll out using a pizza machine. (Dough should be fairly thick. Cut into disks. Fill. Crimp both sides closed. Boil until cooked about 15 minutes or so. Eat like that or then fry with onions in butter.