While you may be familiar with the savory potato-and-cheese pierogi, there's an easy way to transform your pierogi recipe to ...

Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs ...

Put a heaped teaspoon of filling in the middle of each circle, then fold dough over into a half moon and pinch the edges together to seal. Transfer pierogies to a lightly floured surface.

Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 ...