Authentic Polish Pierogi

Combine eggs, sour cream from the carton, and a pinch of salt in a large mixing vessel. Whisk until well combined, then incorporate flour and warm water into the mixture. Gradually add more water as needed until the dough reaches a silky, smooth texture. Transfer the dough to a lightly dusted surface and knead until it becomes pliable and easy to work with. Roll out the dough to a thickness of 1/8 to 1/4 inch, depending on your preference. Use a glass or biscuit cutter to create circles of dough, approximately 3 1/2 inches in diameter. Cover the cut-out dough with wax paper to prevent drying out if not filled immediately.

Place a small amount of filling, approximately 1 or 2 tablespoons, on one side of each dough circle. Fold the dough over and press the edges together with a fork to seal, creating a tight seal around the filling. Continue this process until all the dough and filling have been used.

Fill a large pot with water and bring it to a rolling boil. Gently add the pierogi to the boiling water, making sure not to overcrowd it. Cook until the dumplings float to the surface, indicating that they are fully cooked.