Combine the dough ingredients and mix with a Danish dough whisk until it starts to come together. Knead by hand until a ball forms. Let the dough rest for 30-60 minutes. When the dough is pliable, divide into 20 evenly sized balls. Roll out the edges of each ball but not the middle. The middle should be thicker than the edges to keep the pierogi from bursting in the water.
2 cups flour, 1 egg, ½ cup sour cream, 1 tsp salt
Combine the major filling ingredients. Squeeze out the excess liquid with a reusable cheesecloth.
1 can sauerkraut, ½ pound mushrooms, ½ onion
Season the filling ingredients and ensure they are well mixed.
1 tsp salt, 1 tsp pepper, 1 tsp dill
Form the pierogi by placing a tablespoon of filling in the middle of each stretched dough ball. Seal the edges with a bit of water. To really ensure they are sealed, you can crimp the edges with a fork if you would like. You can also get creative to make the pierogi cute!
Boil some salted water. Add a few pierogi at a time. When they have floated to the top of the water, they are done. Remove them and drain well, then place more pierogi in the boiling water.
1 tsp salt
After the pierogi have boiled, if you would like to fry them, you may. Heat some oil in a pan and grab a splash guard. Fry the pierogi until crisp and golden brown on both sides.
oil
