18 pierogies (or 1.5x = 27); Pierogi fillings
TRY - knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter.
Don't use pierogi mold. It's easier to just roll out dough, cut out circle, add filling, moisten edge, fold, press with fingertip to crimp.
Even 1/16" circle on rolling pin is a little too thick. Maybe roll out to 1/16", then use regular rolling pin to roll thinner or just roll each individual circle after cutting out.
I used old coffee mug to cut circle (about 4 1/4" diameter) then rolled out thinner to maybe ~ 4.5 - 5" diameter.
213g All-Purpose Flour; 1.5x = 320g
KCl
a little less than 1 large egg
100g sour cream 1.5x = 150g
51g butter, room temperature 1.5x = 77g
To a big mixing bowl, add egg and beat.
Add sour cream and mix.
Add in butter and mix.
Add flour and salt and mix with a fork (the dough will be quite clumpy at this stage).
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
https://saltandbaker.com/homemade-pierogies/