Whisk together the flour and salt. Add in the beaten egg, sour cream and softened butter pieces. Mix together with hands until dough is no longer sticky. Cover in plastic wrap and refrigerate at least 20 to 30 minutes and up to two days.
Roll out on floured surface to 1/8 inch thickness. Cut out 3 inch circles and fill with favorite filling. Fold over and seal with fork tines. Can add water to edges if not sealing.
Serving
Suggestions
Make a double batch of dough and vary the fillings--favorites are kraut bacon and potato cheese
Originally Submitted
2/7/2011
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