Step 1

Tip four cups of flour onto your work surface, make a shallow well.

Step 2

Add sour cream in. Mix until combined - with your hands or with an electric mixer.

Step 3

If the dough feels too sticky to handle, add more flour.

Step 4

Dust both hands with flour and start kneading to form the dough.

Step 5

Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.

Step 6

Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better.

Step 7

Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.

Step 8

Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.

Step 9

Press the edges and seal each dumpling.

Step 10

Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.

Step 11

Continue until you’re out of pierogi.

Step 12

Serve with melted butter or another topping of your choice.

Step 13

If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.