Pierogi Dough Recipe

In a large mixing bowl, combine the flour and salt.

Add the cold butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

In a separate small bowl, whisk together the sour cream and egg.

Gradually add the sour cream mixture to the flour mixture, stirring until the dough starts to come together.

Transfer the dough onto a floured surface and knead for about 2-3 minutes, until a smooth dough forms.

Divide the dough into two equal parts and shape each into a disc.

Wrap the discs in plastic wrap and let them rest in the refrigerator for at least 30 minutes.

After the dough has chilled, roll out each disc on a floured surface to about 1/8 inch thickness.

Use a round cookie cutter or a drinking glass to cut out circles from the dough.

Place a spoonful of your desired pierogi filling in the center of each dough circle.

Fold the dough in half and pinch the edges together to seal the filling inside.

Bring a large pot of salted water to a boil and cook the pierogi for about 3-4 minutes, or until they float to the surface.

Remove the cooked pierogi from the water and transfer them to a baking sheet lined with parchment paper.

Repeat the process with the remaining dough and filling.

If desired, sauté the cooked pierogi in butter until they are lightly golden.

Serve the pierogi warm with your favorite toppings, such as sour cream or caramelized onions.