SOUR CREAM DOUGH FOR PEROGIES 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:

• To prepare the pierogi dough, mix together the flour and salt.
• Beat the egg; add all at once to the flour mixture.
• Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
• Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
• Each batch of dough makes about 12 to 15 pierogies, depending on size.
• Roll the pierogi dough on a floured board or countertop until 1/8" thick.
• Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
• Rinse in cool water and let dry.
• Saute chopped onions in butter in a large pan until onions are soft.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream for a true Pittsburgh pierogi meal.
• Potato, Cheese & Onion Filling:
• Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
• While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
• Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
• You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
• Let the potato mixture cool and then form into 1" balls.