Pierogi Dough

3-1/2 cups all-purpose flour
3 large eggs
2 tablespoons sour cream
1 cup water; more as needed

1. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of the water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together.

2. Turn the dough onto a well floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it.

3. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 minutes.

4. Gather into a ball, wrap in plastic, and let rest for at least 20 minutes while you make the filling.

Source: Mom’s recipe with adjustments from Fine Cooking Pierogi Master Recipe and Fine Cooking Making Authentic Pierogis

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