BASIC PIEROGI

Steps:

• 1.In a very large bowl, combine sour cream, 2 tablespoons melted butter, eggs and yolk, 2 teaspoons salt and oil. Gradually sift in flour, then, using your hands, gently knead until ingredients are combined and a soft, pliable dough comes together, 2-3 minutes. 2.Divide dough into two equal-size portions and wrap each tightly with plastic wrap. Place in refrigerator to rest 30 min-1 hour. (Dough can also be frozen at this point and used later.) 3.Place a large stockpot of water over high heat and bring to a boil. Remove one ball of dough from refrigerator. Flour your work surface. Roll out dough to 1/8-inch thickness. Cut 3-inch rounds from dough using a glass or biscuit cutter. Gather dough scraps together, reroll and cut again until no dough remains. 4.Place a teaspoon of filling at the center of each round. Fold dough over filling so that it forms a half-circle. (The dough is very elastic, you may need to stretch the rounds a bit with your fingers.) Pinch edges closed or use a fork to gently crimp. Set finished pierogi aside on a sheet of parchment paper. (Do not overlap pierogi or dough will stick and tear; if you need to stack, place parchment between layers.) 5.Remove second ball of dough from refrigerator and repeat rolling and filling process. 6.Line two or three large baking sheets with paper towels. Working in small batches, drop pierogi into boiling water. They will sink, then rise to the top. Once pierogi float, let cook 1 minute more, then remove from water with a slotted spoon. Place in a single layer on paper-towel-lined baking sheets to drain. Repeat with remaining pierogi. (Once cooled, pierogi can be bagged in batches and frozen.) 7.In a large sauté pan over medium heat, melt remaining butter. Add onion and sauté til golden. Working in batches, add pierogi in a single layer and sauté, turning once, until a bit crispy at the edges and golden brown on both sides, 5-7 mins. Repeat w remaining pierogi. Season w salt & pepper