Pierogi

Pierogi are a beloved staple of Polish and Ukrainian cuisine, and it’s easy to see why—they’re comforting, delicious, and incredibly versatile. These half-moon-shaped dumplings are made from a simple dough and stuffed with savory or sweet fillings, then boiled and often pan-fried to perfection. Pierogi are so cherished that there are entire festivals dedicated to them, not just in Eastern Europe, but anywhere there’s a strong Eastern European community. You can find them filled with everything from potatoes, mushrooms, and cheese to meat or sauerkraut, but my favorite is the classic cottage cheese and mashed potato filling, topped with caramelized onions.

Making pierogi is simpler than it seems: brown the onions, make the dough, mix up the filling, and stuff and fold the dough into perfect little dumplings. After a quick boil and pan-fry, they’re golden and irresistible. Serve with fresh herbs and a dollop of sour cream, and watch them disappear!

• 4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling
• 1 teaspoon salt
• 1 cup room temperature water
• 2 large eggs

• 3 tablespoons unsalted butter
• 3 medium yellow onions (1½ pounds), finely diced
• Salt and freshly ground black pepper
• 1 cup mashed waxy potatoes, from 1 lb of yellow potatoes
• 1 cup cottage cheese

• Vegetable oil (to prevent sticking)
• Unsalted butter
• Fresh parsley or dill
• Sour cream