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Method Prep:30min › Cook:10min › Ready in:40min
In a large bowl, beat together eggs, soured cream and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board and knead until smooth. Roll out to a 3-5mm thickness. Cut out 8.75cm circles with either the top of a glass or a pastry cutter. Cover with greaseproof paper to prevent drying out if not filling immediately.
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over and seal by pressing the edges with a fork. Repeat until ingredients are used.
Bring a large saucepan of water to the boil. Immerse pierogi. Cook until the dumplings float to the surface.