For the Dough:
1 (8 ounce) container Sour Cream
3 cups Flour
1/4 teaspoon Salt
1 tablespoon Baking Powder
Beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder. Stir the dry ingredients into the wet ingredients 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 of the halves to 1/8 inch thickness. Cut into 3-3.5 inch rounds with a biscuit cutter (I actually used the top of a 5 inch diameter mug and ended up with about 23 rounds). Place a tablespoon of filling into the center of each round. Moisten the edges with water, fold over, and press together with your fingers or a fork to seal. Repeat the procedure with the remaining dough.
*At this point, you can cook or freeze your pierogi. If freezing, place them on a lightly floured baking sheet and freeze for about 20 minutes. Then, place them in a large air-tight container or freezer bag.
To cook pierogi (either fresh or frozen), bring a large pot of slightly salted water to a boil. Add the pierogi and cook for 2 minutes. Remove with a slotted spoon. In a separate pan, melt together a tablespoon of butter and 1 tablespoon of canola oil. Add the boiled pierogi to the pan and saute until golden brown on both sides. Additionally, you can saute some onions in the same pan to accompany the pierogi.