Pierogi dough made with egg and sour cream. It becomes tender, ridiculously stretchy and easy to press together and seal.
Filling is two types combined: mashed potatoes with cheese ↑ added and Pennsylvania-Dutch style sweet/sour cabbage ↓, here with sausage and diced mushroom. Either filling is fine by itself.
Boiled until they float, a minute at most, then fried in butter with sage.
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