recipe for pierogies!

2 cups flour plus xtra 4 kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, softened + cut into small pieces
butter
onions
wotevur filling
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to mixture. Add 1/2 cup sour cream and the softened butter pieces and work until it loses most stickiness (about 6 minutes) and be careful not to overbeat. Wrap dough in plastic and refrigerate for 20-30 minutes
Roll the pierogi dough on a floured board until 1/8" thick. Cut circles of dough (2" for small pierogies) with a cookie cutter. Place about a tablespoon of filling, round and fold the dough over, forming a semi-circle. Press the edges together with fork
Boil a few at a time in pot of water. They are done when they float to the top, rinse in cool water and dry.
Saute chopped onions in butter untill soft. Add pierogies and pan fry until lightly crispy.