This is how all of my aunts used to make them; the recipe was passed down to the gals in our generation... they're time consuming, but out of this world:
Pierogis
4 cups flour
2 eggs
5 TBsp sour cream
6 TBsp vegetable oil
Pinch of salt
About 3/4 cup water
Sauteed onions, if desired
Prepare choice of pierogi fillings (see below).
Lightly flour 2 baking sheets. Sift flour into large bowl, make well in center. Break eggs into well. Add sour cream, 3 Tbsp oil and salt. Blend ingredients with your fingertips. Gradually add water, working and kneading mixture into a smoth pliable dough. Divide into quarters and cover 3 portions with damp cloth to prevnet drying out.
On a lightly floured board, roll 1 dough portion into a 1/16 inch thick rectangle. Cut into 3 1/2 - 4 inch circles. In center of dough circle, place 1 heaping tablespoon filling. Fold dough in half over filling. Crimp edge with fingertips, forming a tight seal. Repeat process until remaining dough is used, placing pierogis on lightly floured baking sheet.
Bring a large pan of salted water to boil, using 1/2 teaspoon salt per 2 quarts water. Drop about 5 pierogis into boiling water. Stir gently to prevent from sticking to the bottom. When water returns to boil add 5 more pierogis from pan, repeat. Cover with a tight fitting lid. Cook pierogies over medium heat 4-5 min or until they float.
Gently remove pierogies from pan, drain, rinse with hot water. Repeat until all pierogis are boiled. Pat dry with paper towels. Heat remaining oil in a large skillet, add 10 pierogies and saute over medium heat until browned on both sides. Place in large oven-proof serving dish in hot oven to keep until ready to serve. Garnish with onion and serve.
I have three filling recipes: mushroom, meat and cheese. Let me know if you want any, or all of them.
