Combine flour, half of water, eggs, and the sour cream in a large
bowl. Stir vigorously to incorporate eggs. Slowly add the rest of the
water until a dough forms.
Turn out onto a floured surface and knead gently, lifting dough to
stretch. Continue this until the dough is smooth and somewhat
sticky inside (about 3 minutes). Do not overwork. Allow to rest 5-
10 minutes before working with it again.
When the dough has been kneaded enough, place in a storage bag
in the refrigerator to rest 20 minutes.
While dough is resting, you can prepare the filling
Originally Submitted
8/25/2013
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