pierogi recipe

I'll have to try the dough with the sour cream. It sure sounds interesting. My recipe just uses flour, water, and eggs. No measurements, just mix until the right texture. I would say its about 1 egg for every 2 cups of flour and enough water to make a dough thats not too sticky.
Our family filling is potatoes mashed with cottage cheese and a little salt & pepper. Thank goodness no one else in my house reads this site or I'd have to make them again. We all love them but it does take a lot ot time to make 5 or 6 dozen.
After boiling them serve with sour cream.
Leftovers can be pan fried with a little butter until warm and slightly browned. Also serve with sour cream.
Not for those on a low fat diet!