Pierogi And Filling - cooking recipe

Ingredients

2 c. flour
1 tsp. salt
1/2 to 3/4 c. water

Preparation

Mix flour with salt.
Add warm water until it becomes doughy; knead with hands, adding flour if needed until it is a soft rollable dough.
Roll dough on floured board or counter until 1/4-inch thick.
Make circles with cutter dipped in flour about 2 to 3-inches in diameter.
Place 1 tablespoon of filling in center. Fold over, pinching edges together, and pinch to seal.
Drop the pierogi into boiling salted water and gently stir so not to stick together.
Cook until they float to the top and continue for 5 minutes.
Do not place on top of each other.
To prevent sticking, brush with vegetable oil when cool.
To serve, fry in margarine until golden brown.
Serve with sour cream.