Pierogi - cooking recipe

Ingredients

2 c. flour
1/2 tsp. salt
2 tsp. sour cream
1/2 c. warm water or milk
1 egg + 1 egg yolk
1 Tbsp. butter for richer dough

Preparation

Mix ingredients and knead into a soft pliable dough.
Let rest 10 minutes under a warm bowl.
Divide the dough in half.
Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness.
Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon.
Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water.
Add only enough pierogi to the boiling water to make one layer.
Crowding makes them stick together.
Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float.
Remove with a slotted spoon.
Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.