This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you’ll never buy any ready-made dumplings from a store.
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.
08Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.
09Press the edges and seal each dumpling.
10Bring 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.
11Continue until you’re out of pierogi.
12Serve with melted butter or another topping of your choice.
13If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.