5 c. flour
1/4 lb. butter
1 c. sour cream
3/4 c. water
6 egg yolks
3 eggs
Pinch salt

Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.

Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.

Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter in frying pan. Serve with sour cream.