Ingredients

13 cups all-purpose flour
1/4 cup salt
4 eggs
3 tablespoons canola oil
4 cups cold water
8 ounces sour cream or cream cheese
Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss
cheese; sauerkraut ? make sure that filling is not too watery)
3 tablespoons butter
Sauteed onions, for garnish
Sour cream, for garnish

Chives, for garnish

Directions

Combine flour and salt in an electric
mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put
electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture.
Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and
pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water.
When dough reaches desired texture, remove from the mixer and let rest on a floured table,
covered with plastic wrap, for about 30 minutes.

After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a
rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet
and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of
flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.

Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired
filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with
water, fold over and crimp together.

Gently place pierogi into hot salted water that is just under boiling point, about 190
degrees F, and cook for 3 minutes or until pierogi float. Drain.

Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with
Sauteed onions, a dollop of sour cream and chopped chives.