2 cups all-purpose flour
2 large eggs
½ cup sour cream
4 tablespoons butter (melted)
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon black pepper
Sift flour, salt and baking powder into a large bowl. In a separate bowl mix eggs, melted butter, and sour cream. Pour wet ingredients into dry ingredients and mix until the dough comes together. Wrap dough tightly in plastic wrap and chill in the refrigerator for 20 minutes. Roll out dough to 1/8 inch thick. Cut out 4-inch rounds with a biscuit or cookie cutter. Fill half pierogi with a filling of your choice leaving enough room to seal the edges. Dip your finger in water and wet edges of pierogi. Seal with a fork. Cook in boiling water or broth until pierogi float to top. For additional flavor reheat cooked pierogi in butter and sauté onions until golden brown.
Pierogi fillings suggestions:
- Seasoned mashed potatoes (garlic, parsley and/or chives)
- Sauerkraut with sautéed mushrooms, onions and bacon
- Cheese (traditionally made with dry curd or farmer’s cheese, sugar, vanilla, egg, and salt) or it can be made savory with ricotta or mascarpone cheese and mashed potatoes.