Recipe(tried): Pierogi

Betty I even use sour cream in my dough and it makes it very pliable and easy to work with as the following recipe shows.

Pierogi Dough
4 cups all-purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water

Potato Filling
3 medium potatoes, cooked, drained and mashed
1/2 medium onion
1/4 cup butter
salt and pepper -- to taste

Cheese Filling
1 pound dry cottage cheese
2 eggs -- beaten
1/2 teaspoon salt
1/4 cup butter

Sauce
1 large onion -- chopped
1/2 cup butter

Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead dough until firm and elastic; Cover and let rest 10 minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.

Use a deep pot and fill 2/3 full of water. Drop the pierogi in rapidly boiling water with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes or until pierogies begin to float to the top stirring gently to prevent sticking. Remove with a slotted spoon and drain well.