Pierogi Dough

4 cups Flour
1/2 cup Milk, warm OR cup Water
1 Egg
1 Egg Yolk
2 tablespoons Sour cream
1/2 teaspoon Salt
1 teaspoon 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

Divide dough in half. Roll thin, 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.

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