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Bernice's Pierogi




Source of Recipe


newtimes


List of Ingredients




1 pint sour cream
4 extra-large eggs
6 cups flour
2 teaspoons salt


Recipe



In a large mixing bowl, beat together sour cream and eggs until thoroughly combined. Add flour and salt to the bowl; knead thoroughly (Madyn uses the dough hook on her mixer and then finishes the job by hand).

The dough should be rolled out no thicker than 1/4 inch. Cut into circles using a clean glass or other cutter. (The Polish Home uses coffee cans for an oversized pierogi.) Place filling on one side of disc, fold dough over it, and seal by pinching along the edges. The amount of filling depends on the size of the dough; start small and be careful not to overfill.

Boil pierogi just until they float, or about 5 minutes. Finish by sauteing in salted butter and chopped onion.