Pierogies

Dough first:
1) Combine first three ingredients (flour, sour cream, eggs) and mix to form a dough.
2) Flour a surface and a rolling pin lightly and roll out dough to approximately 1/8″ thickness. (NOTE: Slightly sticky is okay but if it prevents working with it, add more flour.)
3) With a paring knife, cut approximately 3.5″ squares.
4) Start boiling large pot filled halfway with water.
5) Drop 1/2 to 3/4 teaspoon of filling (2 fillings below) onto center of each square.
6) Fold into triangles and finger press edges together firmly.
7) Once water is boiling, dip pierogies into pot carefully as many as you can at a time but being sure not to crowd.

Cooking the Pierogies (2 options below):
1) Pierogies are done once they begin to float to the surface. Remove and add others as needed. Drain them off in a colander if necessary. Add to serving dish with some butter or they will stick.
2) Instead of boiling the pierogies, put them in a bowl to coat them with butter. Then, place them into a hot skillet and fry them up until you achieve a nice light toasty look about the edges. Will be a light golden brown.
3) Take chopped onion and sautee in a couple tablespoons butter. (You can combine this step with 2 also.) Serve over top of pierogies.

Filling option 1: Potato and Cheese
1) Peel and boil potatoes. Mash once cooked.
2) While potatoes are stillwarm, stir in cheese (you can substitute almost any cheese in place of parmesan).
3) Stir in 1 onion (diced). Mix thoroughly.

Filling option 2: Cabbage and onion.
1) Chop/shred cabbage and 1 onion and combine well.
2) Melt butter in a sautee or frying pan and toss in cabbage and onions.
3) Saute until soft and golden, not brown and crispy.

ANOTHER NOTE: you can change out the fillings. You can use broccoli and cheddar. Whatever you want. Go crazy once you learn the basics of how to make the dough.

Finally, if you have leftover cabbage mixture, see my Haluski recipe. Yum and easy.