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Pierogi Dough #33

pasta, polish, slavic, ukrainian

4 cup flour
1/2 cup milk, warm
1 or
1/2 cup water
1 egg
1 egg yolk
2 tablespoon sour cream
1/2 teaspoon salt
1 teaspoon butter (optional)

Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 or 20 minutes. We haven't used a pasta maker on this, but that should work. Divide dough in half. Roll thing, about 1/8 inch. Cut into 2 inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place a small spoonfull of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal. Place completed pierogis in salted boiling water. Cook for about 5 minutes, or until they float. Remove gently with a slotted spoon. Place in a pan with melted butter and onions. Allow to brown, if you want. They are good either way. They are great the first day. Even better if you have some left over the following day, either cold or re-fried. I like them best the second day when they are browned. From the Krazy Kitchen of Dan Ceppa Recipe from: Casmir & Casmira Ceppa via Barb Halecki

Yield: 6 servings

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