Pierogis - flour

Method

• Combine flour and salt in an electric mixer for 30 seconds.
• In a large bowl, combine eggs, oil, and 3 cups of water.
• Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture.
• Mix for about 2 1/2 minutes.
• At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water.
• When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
• After 30 minutes, begin working the dough with a floured rolling pin.
• Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick.
• Cut this into quarters.
• Take 1 sheet and roll out to 1/4-inch thickness.
• If dough begins to stick, sprinkle it with a bit of flour.
• Using a 2 to 3-inch cookie cutter, cut dough into circles.
• Once circles are cut, roll the circles to 1/8-inch.
• Place 1 tablespoon of the desired filling in the center of each circle.
• Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
• Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float.
• Drain.
• Melt butter in a large frying pan.
• Add pierogis and cook until golden brown.
• Serve with Sauteed onions, a dollop of sour cream and chopped chives.