16 doz. dough
20 c. flour
6 eggs beaten
3 tbsp. salt
8 tbsp. oil
4 tbsp. sour cream
4 1/2 c. water
Boiling water, butter & onions

Mix flour, eggs, salt, oil, sour cream and water. Knead; dough should be soft, roll out thin. Cut in circles, place about 1 to 2 teaspoons desired filling, fold, pinch edges to keep filling from escaping during cooking. Drop in boiling water until pierogies come to top. Approximately 8 minutes, saute butter and onions and pour over pierogies.