Pierogies
The authentic pierogi recipe that belonged to my great-grandmother calls for sour cream dough dumplings that are filled with mashed potatoes, fried in butter, and served with fried onions.
To make a dough, combine the flour and sour cream in a large bowl.
Using a cookie cutter or a glass, cut rounds out of the dough that are approximately 3 1/2 inches in diameter on a floured surface.
Up to four rounds can be created by rolling the leftover dough again; after that, it becomes difficult to work with.
Each dough round should have about 1 teaspoon of mashed potatoes in the center.
Fold the dough over into a half-moon shape, press the edges together, and seal with a fork.
To prevent drying, place the filled pierogies aside under a towel.