Source:

Loretta

Serves/Makes:4 dozen

Ingredients

• 2 large eggs and l egg yolk
• 2 tbsp (30 ml) oil
• 2 tsp (10 ml). salt
• 2 cups (475 ml) sour cream
• 4-1/2 cups (1050 ml) flour

Preparation

• Beat eggs/yolk and oil with whisk until well blended.
• Add sour cream; blend thoroughly together.
• Add flour/salt and mix until well blended to form a ball.
• Knead 1 minute or so.
• Refrigerate, covered, for an hour.
• Roll out on floured board until very thin.
• Or use a pasta machine and run it through until thin.
• Boil pierogi's in large pot (do not overcrowd) with 1 tbsp (15 ml) oil in the water for about 8-10 minutes. It should be a slow boil not on "high" and a rolling boil.
• Stir gently.

Comments

My grandparents on both sides of my family are from Poland and this is the recipe they have always used. My husband is Italian and I use this all the time to make ravioli's; his family changed to this recipe many years ago and still use it.