Pierogi Dough with Sour Cream (2-ingredient)

Ingredients

• 4 cups (500 g) all-purpose flour
• 14.5 oz (400 ml) Sour Cream
• a few more pinches of flour (for kneading)

Instructions

1. 1

   Tip four cups of flour onto your work...: Tip four cups of flour onto your work surface, make a shallow well.

2. 2

   Add sour cream in. Mix until combined -...: Add sour cream in. Mix until combined - with your hands or with an electric mixer.

3. 3

   If the dough feels too sticky to handle,...: If the dough feels too sticky to handle, add more flour.

4. 4

   Dust both hands with flour and start kneading...: Dust both hands with flour and start kneading to form the dough.

5. 5

   Cover the dough with a cloth or a...: Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.

6. 6

   Dust the worktop with some extra flour and...: Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better.

7. 7

   Cut out the circles - I use a...: Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.

8. 8

   Scoop 1 tablespoon of pierogi filling of your...: Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.

9. 9

   Press the edges and seal each dumpling.

10. 10

    Bring a large pot of water to boil,...: Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.

11. 11

    Continue until you’re out of pierogi.

12. 12

    Serve with melted butter or another topping of...: Serve with melted butter or another topping of your choice.

13. 13

    If you prefer a crispier skin, melt some...: If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.