Ingredients

• 8 cups all-purpose flour
• 4 eggs
• 1 (8 ounce) container sour cream
• 1/2 teaspoon salt
• warm water
• 1 recipe Sauerkraut Filling OR
• 1 recipe Potato Cheese Filling

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Instructions

1. In a large bowl, beat together eggs, carton sour 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 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
2. 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.
3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.