Pierogi aren't just for Babcia any more

The quest for pierogi continues!!

I may be a little dumpling obsessed, but really a pierogi is with it. After my disappointment I decided to make my own.

Here is my recipe for the dough:

2½ cups of flour, 1 tsp salt, 1 egg, 1/2 C. sour cream, 2 TBSP. butter, 1/4 C. water

Lightly scoop flour into bowl, mix in salt. Beat one egg in a cup then add to flour mix. Add sour cream and butter, mixing well. Add water. More water may be need to achieve a slightly sticky consistency. Wrap dough in plastic wrap and refrigerate for at least one half hour. Roll thin on a well floured surface then cut into about 2-3 inch circles.