SOUR CREAM DOUGH RECIPES

Steps:

• Tip four cups of flour onto your work surface, make a shallow well.
• Add sour cream in. Mix until combined - with your hands or with an electric mixer.
• If the dough feels too sticky to handle, add more flour.
• Dust both hands with flour and start kneading to form the dough.  
• Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.
• Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better. 
• Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.
• Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle. 
• Press the edges and seal each dumpling.
• Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.
• Continue until you’re out of pierogi.
• Serve with melted butter or another topping of your choice. 
• If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.