Sour Cream Pierogi Dough (Perogi)

By draingal

Ingredients

• 3 cups all-purpose flour, plus flour to dust the work surface
• 1 /2 teaspoon salt
• 1 /4 cup sour cream
• 1 egg
• 1 cup water

Preparation

Step 1

Combine flour, salt sour cream, egg and water in a large bowl. Mix until the dough comes together. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.

Roll, cut, fill and cook pierogi.