Pierogi

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

Directions:
- 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.