PIEROGI - DOUGH AND FILLING

Dough:

15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting 3 large eggs 2 tbs. sour cream 1 c. water; more as needed Butter or vegetable oil Salt and freshly ground black pepper to taste

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).

While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, s