Ingredients
15-3/4 oz. (3-1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 Tbs. sour cream
1 cup water; more as needed
1 recipe Meat, Potato, or Apricot Filling
Butter or vegetable oil (for meat or potato pierogis, optional)
Kosher salt and freshly ground black pepper (for meat or potato pierogies)
For serving meat or potato pierogis: sour creamand thinly slicedchives (optional)
For serving apricot pierogis: browned butter, whipped cream, or Sugared Almonds, optional
Fine Cooking
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3 large eggs
2 Tbs. sour cream
1 cup water; more as needed
1 recipe Meat, Potato, or Apricot Filling
Butter or vegetable oil (for meat or potato pierogis, optional)
Kosher salt and freshly ground black pepper (for meat or potato pierogies)
For serving meat or potato pierogis: sour creamand thinly slicedchives (optional)
For serving apricot pierogis: browned butter, whipped cream, or Sugared Almonds, optional
Description
It's Important Not To Overwork The Dough: Brief, Gentle Mixing And Kneading Will Give You Dough That's Tender, Not Gummy.Yields 40 Pierogis
Fine Cooking
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