Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 2 eggs

  3. 1/2 cups sour cream

  4. 1 ts salt

  5. 2/3 cups warm water

Instructions Jump to Ingredients ↑

  1. Combine all ingredients and knead until well blended. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. on 29 Nov 2009 at 11:49 pm 1 Marie Dziedzina I would like to tell you how much I thoroughly enjoyed making this Pierogi Dough. I just made 60 Potato Pierogi’s and I used your recipe. It was fantastic. The dough rolled out very nicley and I had not trouble at all. I am giving you 5 stars for this wonderful Polish Pierogi Dough. I can’t wait to make my Sauerkraut and Cheese. Have a wonderful Holiday. on 30 Nov 2009 at 11:45 am 2 admin Thank you, Marie, for your comment. I am really happy that you like the recipe. on 08 Jan 2010 at 10:44 pm 3 Jessica Levandoski This recipe looks simple and delicious…this will be the first time I make Pierogi for my husband and I want it to be a success, any tips? Also, how many does this yield? Thanks! on 24 May 2010 at 1:42 am 4 DarkestCon this isnt actually POLISH pierogi dough. as sour cream is a varient. When cooking a favorite way to cook them is on a pan after boiling put a little butter and some onions on the pan and brown the onions then add the perogies to finish them off. will make them slighly brown and adds alot of flavor.


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