Pierogi Dough with Sour Cream
- 4 cups all-purpose flour 480g
- 0.5 cup sour cream 115g, 18%
- 0.5 cup hot water 125ml, not boiling!
- 2 egg yolks
- salt to taste
Mix egg yolks with cream.
Sift the flour onto the work surface. Make a well in the centre. Add all the ingredients and knead quickly with each other.
Divide into portions, spread one part of the dough onto a floured work surface. Roll it into a thin piece of dough.
Cut the dough using a round cutter. Place a decent teaspoon of filling on each piece, press edges together.
Bring a pot of water to boil, add some salt. Reduce the heat to a simmer. Drop pierogi in and cook them for 5 to 6 minutes until they start to float. Remove from the pan.
Serve with a topping of choice.