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Pierogi I
Pierogi I
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Create homemade pierogi wrappers with flour, eggs, sour cream, salt, and water. Fill with sauerkraut or potato and cheese mixture. Boil or freeze for later.
Ingredients:
  • 8 cups all-purpose flour
  • 4 eggs
  • 1 (8 ounce) container sour cream
  • warm water
  • 1 recipe Sauerkraut Filling OR
  • 1 recipe Potato Cheese Filling
Instructions:
  • In a large bowl, whisk together eggs, sour cream, and salt until smooth. Mix in flour and warm water until dough is velvety. Transfer dough to a lightly floured surface and knead until smooth. Roll it out to 1/8 to 1/4 inch thickness and cut out 3 1/2 inch circles using a glass or biscuit cutter. Cover with waxed paper to keep moist if not filling right away.
  • Spoon 1 or 2 tablespoons of filling onto one half of a dough circle, then fold over and press the edges with a fork to seal. Repeat until all ingredients are used.
  • 1. Boil a large pot of water. Add the pierogi and cook until they float to the surface. (Refer to Cook's Note for freezing extra pierogies.)

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