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  Mom's pierogi dough
 
Yield: 6 Servings
 
4 c Flour      1/2 c Milk warm OR
1/2 c Water      1 Egg
1 Egg Yolk      2 tb Sour cream
1/2 ts Salt      1 ts Butter (Optional)
 Mix all ingredients and knead into a soft pliable dough. Let rest for 10 minutes covered in a warm bowl. The kneading should only be about 15 or 20 minutes. We haven't used a pasta maker on this but that should work. Divide dough in half. Roll thing about 1/8 inch. Cut into 2 inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place a small spoonfull of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal. Place completed pierogis in salted boiling water. Cook for about 5 minutes or until they float. Remove gently with a slotted spoon. Place in a pan with melted butter and onions. Allow to brown if you want. They are good either way. They are great the first day. Even better if you have some left over the following day either cold or re-fried. I like them best the second day when they are browned. From the Krazy Kitchen of Bonnie & Dan Ceppa Recipe from: Casmir & Casmira Ceppa via Barb Halecki

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