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 ...

Saute until the dough is slightly browned. This will make for a slightly crisp exterior, which makes pierogi so so good!

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 ...

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 ...

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.

Raise your hand if you grew up with food on holidays that other folks didn’t really know about. So it’s not just me. Growing up in the Mahoning Valley, it’s safe to say we’re all some level of foodie ...