3/4 c. flour
1/8 tsp. salt
2 tbsp. sour cream
1 tbsp. milk
1 tbsp. melted butter
1 lg. egg, beaten
Vegetable oil

FILLINGS:

Mashed potatoes with cheese
Sauerkraut
Mashed potatoes with onion
Blueberry

(If fruit is used, add 2 tablespoons sugar to dough.)

Combine flour and salt in bowl. In a separate bowl whisk sour cream, milk, butter and 1/2 of the egg. Add flour to liquid and mix until like cornmeal. Knead on floured surface until smooth. Cover and let rest about 30 minutes. Roll out until 1/8 inch thick. Cut dough in 3 1/2 inch rounds. Repeat until all dough is used.

Fill with 2 tablespoons of selected filling. Fold dough over filling and seal edges and brush with egg. Bring a large pot of salted water to a boil. Drop Pierogis in water one at a time. Cook until tender. Pan fry in a little oil if a crisp crust is desired.