Cup of Yum
1. Mix the flour with the confectioners' sugar until combined, then add the egg and egg yolk and stir with a knife.
2. Slowly add the lukewarm water and oil, mixing until a dough starts to form.
3. Tip the dough onto a lightly floured board and knead for about 5 minutes, just until the mixture comes together with no lumps and feels smooth.
4. Wrap the dough in plastic wrap and leave it to rest for at least 30 minutes in the refrigerator.

For the Sweet Cream Cheese Filling:

1. Mix all the sweet cream cheese filling ingredients (cream cheese, egg yolks, sugar, vanilla) together until well combined, then chill in the refrigerator, too, for an hour.

To Assemble:

1. When you are ready to make the pierogi, bring a large pot of water to a rolling boil.
2. Roll out your dough on a board dusted with a little confectioners' sugar. You are aiming for the dough to be around 1/8 inch (3 millimeters) thick.
3. Use a 3 1/2 inch (9 centimeter) pastry cutter or a glass tumbler to cut out circles of dough.
4. Take your cheese filling out of the refrigerator and place a tablespoon of filling onto each circle.
5. Working quite quickly, take each circle in your hand, fold the dough over to form a semi-circle, and pinch the dough along the edge so that each dumpling is well sealed.
6. Place each one back on the board dusted with confectioners' sugar.
7. To cook the dumplings, carefully drop them into the boiling water, in batches of 5 at a time, until each one floats to the surface. They will only take a minute or so to cook.
8. Carefully remove each one with a slotted spoon and place on a large platter.
9. Serve with a dusting of confectioners' sugar, a drizzle of melted butter, and some sweetened sour cream.