East European Cherry Or Wild Berry Perogies

Directions

• In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
• Divide the dough in half and cover for 10 minutes.
• In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
• If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
• On a floured surface roll each half of the dough into a thin circle ¼ ? thick. Cut the dough using a 3 ? 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
• To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
• Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
• Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
• Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
• Remove with a slotted spoon to a colander so they drain while the others are cooking.
• In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
• Remove to a serving plate.
• Drizzle with heavy cream and sprinkle with a sugar.
• Enjoy.
• * Note if you have small children its a good idea to pit the cherries.