This pierogi dough uses sour cream as one of its ingredients.Makes about 50 pierogi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3 cups all-purpose flour, plus flour to dust the work surface
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 egg
- 1 cup water
- Combine flour, salt sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
- On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- How to roll, cut, fill and cook pierogi.