Pierogi

For the Dough

Beat the eggs and soured cream together until smooth. Sift the flour, baking powder and salt into the bowl and stir into the egg mixture until the dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 0.25cm thickness. Cut into 7cm rounds using a scone cutt