Ingredients
12
12 servings
- •8 cups all-purpose flour
- •4 eggs
- •1 (8 ounce) container sour cream
- •0.5 teaspoon salt
- •warm water
- •1 recipe Sauerkraut Filling OR
- •1 recipe Potato Cheese Filling
Instructions
- In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
- Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
- Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)
Nutritional Facts
Per 12 servings
- Calories: 368
- Carbohydrate: 65g
- Fat: 6g
- Fiber: 2g
- Protein: 11g
- Sugar: 0g
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