Grandmother's Pierogies

My husband is Polish, Irish and Hungarian, and he was lucky enough to marry me, who is 100% Italian! The blending of cultures, food, and traditions has been so much fun, and is even more fun now that our children are learning AND remembering things we did as children. This year for Christmas we made Grandmother's homemade pierogies for our Christmas day dinner, and they came out amazing. The kids helped water and crimp the edges just like my husband did when he was a kid, and I did making raviolis as a matter of fact.

Bring a little Polish into your home tonight. You won't regret it. Smacznego!

Ingredients:
Dough:
6 cups of flour
1 tsp salt
1 cup sour cream
1 stick melted butter
3 whole eggs, beaten slightly
1/2 cup milk

Filling:
2 lbs farmers cheese
1 egg
1 egg yolk
1/4 tsp salt
3 tsp sugar (more or less depending on how sweet you want them)
3-4 bunches of scallions, diced

Directions:
Dough:
1. Sift the 6 cups of flour and then measure out 6 cups again, you will not use the remaining flour. Sift those 6 cups again with the salt.

2. In another bowl mix the sour cream, butter, eggs and milk.

3. Add wet ingredients to dry and mix with a fork until it comes together to make dough (I also use my hands). Cut dough into 4 equal parts, wrap in saran wrap and place in refrigerator to chill (I chilled overnight).

Filling:
1. Place all ingredients in a bowl and mix well (I also made this and covered and chilled overnight).

Assembly:
1. Roll dough out to desired thickness, we prefer as thin as we can go without the dough ripping. Use a wide mouthed cup and cur out a circle. Place a dollop of filling on one side. Wet edges, fold over and press edges closed, we used a fork.

2. Place pierogies in boiling water and cook until they float. Then move to a sauté pan and cook in butter and diced onions until slightly browned. Try not to eat to many in one sitting!

Note: This was my first time making these, and I used all the cheese and only 3/4 of the dough and it made 44 pierogies. We like them stuffed with a lot of cheese. So if you need more, increase the filling recipe but keep the dough the same and you could probably get another 15 or so pierogies.