Fruit Pierogi

Yields approximately 6 dozen pierogi

Dough:

4 cups all-purpose flour

1 large egg

3 egg yolks

3 tablespoons sour cream

1 cup water

¾ teaspoon salt

 

Filling:

4 pounds fruit (fresh peaches, chopped; fresh blueberries; fresh apples, peeled and chopped; etc.)

 

Additional Ingredients:

Butter or pure vegetable oil (optional)

Sour cream (optional)

Granulated sugar (optional)

 

1. On a large surface or in a large mixing bowl, mound flour. In center of mound, create a well.
2. Into well, add egg, egg yolks, sour cream, and salt. Add water gradually, kneading dough until firm. Cover dough and allow to rest at room temperature for approximately 10 minutes.
3. Equally divide dough into several portions. Knead each portion until completely smooth.
4. On a floured surface, roll out dough as thin as possible.
5. Cut dough into circles using a 3-inch cutter or a cup with a similar diameter.
6. Place about a tablespoon of fruit onto each round. Fold the dough over (into a half-moon shape), firmly sealing the edges. (If necessary, moisten the edge of each round with a bit of water before folding over).
7. Drop dumplings into a pot of salted, boiling water. Cook until pierogi float to the top. Remove with a perforated spoon.
8. If desired, serve pierogi as is, or pan-fry with a bit of butter or pure vegetable oil until golden brown. Serve with a dollop of sour cream. Sprinkle with sugar, if desired.