Title: Pierogi Dough
Categories: Ethnic Entree Pasta
Yield: 6 Servings

4	c	Flour
1/2	c	Milk, warm
		OR
1/2	c	Water
1		Egg
1		Egg Yolk
2	tb	Sour cream
1/2	ts	Salt
1	ts	Butter (Optional)

Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 or 20 minutes. We haven't used a pasta maker on this, but that should work.

Divide dough in half. Roll thing, about 1/8 inch. Cut into 2 inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place a small spoonfull of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal.

Place completed pierogis in salted boiling water. Cook for about 5 minutes, or until they float. Remove gently with a slotted spoon.

Place in a pan with melted butter and onions. Allow to brown, if you want. They are good either way.

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