Savory or sweet, these homemade dumplings can be stuffed with a number of fillings.

Servings: 6-8 people | Prep time: 60-90 minutes | Cook time: 10 minutes | Special equipment: peeler, kitchen scale, food mill or rice, grater, & food processor

•  
• Dough
• 2 cups, AP flour
• 1 egg
• 1/2 cup, sour cream
• 1/2 tsp, salt
• 4 Tbsp, butter
•  
• Filling
• 1.5 lbs, russet potatoes
• 4 oz, sharp cheddar
• 4 oz, onion (minced)
• 4 oz, butter
• 1 tsp, salt
•  
• Dill creme
• 1 & 1/4 cup, sour cream
• 1 Tbsp, lemon
• 1.5 Tbsp, agave
• 1/2 cup, fresh dill (chopped)
• 2 & 1/2, whole grain mustard
• 1/8 tsp, garlic powder
• 1/8 tsp, cayenne
• 1 tsp, black pepper
• 1/2 tsp, salt
•  
• Yields 36 pierogi

Dough:

1. Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

For the filling:

5. Mince the onion as finely as you can. Melt the butter over low heat in a small pot. Gently simmer the onion until they are translucent and soft, about 25-30 minutes. Add salt to taste if using unsalted butter, about ¼ tsp.

6. Peel the potatoes and cut them into consistent medium cubes. Rinse the potatoes, add to a large pot, cover with cold water by about an inch. Bring the water to a boil and reduce the heat to a gentle boil. Cook the potatoes until you can pierce with a fork without resistance, immediately drain in a colander and mash thoroughly. A food mill or ricer is the most efficient way to do this.

7. Place potatoes in a mixing bowl and add the onion, butter, shredded cheddar cheese, and salt. Mix together until incorporated, but avoid overmixing.

To fill the pierogi:

8. Roll half the dough 1/8" thick. Use a 3" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be rerolled once, be sure to rest a bit so the gluten isn’t too tight.

9. Place approximately 1 Tbsp (20g) of filling on each round of dough, using a fingertip line half of the edge with room temperature water. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

10. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

For the dill creme:

11. Add all ingredients except dill to a food processor and pulse to combine. Place creme into a mixing bowl to add in the dill.

12. Bring a pot of well-seasoned water to a gentle boil.

13. Boil pierogi for about 3 minutes, or until they begin floating to the surface. Remove with a slotted spoon and allow to dry on a resting rack.

14. Add oil to a large nonstick pan over medium heat. Sautee the pierogi for about 2-3 minutes per side, or until golden brown. Place on a paper towel lined plate when finished.

15. Serve with the dill creme, caramelized onions, and whole grain mustard.

Recipe credit: King Arthur Baking Co