BASIC DOUGH:

2 c. flour
1/2 c. warm milk or 1/2 c. water
1 whole egg + 1 yolk
2 tbsp. sour cream
1/2 tsp. salt
1 tsp. butter for richer dough (opt.)

Mix ingredients and knead into soft pliable dough. Let rest for 10 minutes, covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to 1 side. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 5 minutes. Lift out of water carefully with perforated spoon and serve with melted butter.