pierogi dough recipe
3 quarts all purpose flour
1 1/2 lbs. sour cream
3/4 lbs. butter
6 eggs
2 tbls. salt
mix ingredients together, do not over mix
form into a ball and knead 2-4 min.
let rest 1/2 hour
roll out dough to 1/8" thick
punch out, fill and seal
blanch, shock and toss with oil and reserve for service
sear in hot oiled pan till golden brown on both sides
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