Pierogi Dough

2½ cups of flour (could be as much as 3 cups)

1 tsp salt

1 egg

2 tbs. sour cream (preferably regular)

~½ cup lukewarm water

Mix all ingredients together, and knead just a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered with an inverted bowl for ~1/2 h before using. Take either all, or a portion of the dough, and roll it out until it is 1/16" thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. You can also flip the dough several times as well. (Your work surface dictates how much you can roll out at one time.) The thickness is very important.

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