Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs ...

Lightly whisk the egg with the sour cream and two tablespoons water ... When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in ...

In a bowl, mix together the flour, sour cream ... Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted ...

We got the recipe for Big Martha’s Potato Pierogi, here’s how to make it. In a medium bowl, whisk the egg. Add the sour cream ...

Make the dough: In a large bowl ... about 1 minute per side. Serve pierogies with sour cream and honey. If you’d like, garnish with seasonal edible flowers.