For the Pierogi Method:

In a large bowl or directly on your work surface. Combine the flour and salt.

675 g all purpose flour + more for dusting - 2 tsp kosher salt

In a small saucepan, combine together butter and water. Heat the mixture until the butter has melted and reached a temperature of 95-100°F.

8 tbsp melted unsalted butter - 240 g water

Add the warmed liquid ingredients and eggs to the flour mixture. Knead the dough until the dough comes together. If the dough is too sticky, add more flour until the dough no longer sticks to the sides of the bowl or work surface.

2 large eggs beaten

Knead the dough by hand for 5-8 minutes or until completely smooth.

Cover the dough with plastic wrap and keep at room temperature for 30 minutes.

Divide the dough into 4 equal pieces. Working with one piece at a time, roll the dough out to between 1/16 inch - ⅛ inch thick. Cut rounds out of the dough using a 3-inch pastry cutter. Use plenty of bench flour to prevent the dough from sticking.

Gently stretch the pastry round to form an oblong football shape, then add 1 heaping tablespoon of filling to the center of each round. Then fold the dough over the filling to create a half circle. If the dough isn’t sticking to itself, run a wet finger around the perimeter of the dough round.

Gently flatten and seal the closure of the pierogi. When storing the shaped pierogi, make sure they are not overlapping as the dough might stick together.

Bring a large pot of salted water to a boil. Add the shaped pierogi to the water and cook until they start to float. Continue cooking for 30 seconds, then gently remove the pierogi from the water using a spider.

While the pierogi cook, preheat another skillet over medium heat. Add the sliced onion and oil. Cook until the onions are just beginning to caramelize, about 6-8 minutes. Reserve until ready to serve.

½ yellow onion thinly sliced - 1 ½ tbsp As needed neutral oil or cooking olive oil

Just before serving, heat oil in a large skillet. Add the pierogi and cook on one side until browned and crisp, about 4-5 minutes.

1 ½ tbsp As needed neutral oil or cooking olive oil

Serve the pierogi with Sour Cream, reserved onions, and/or optionally, Applesauce.

Homemade Sour Cream (see recipe below) - Optional: Applesauce (see recipe below)

For the Potato Filling Method:

Place the potatoes in a large pot and fill it with cold water about 1 inch above the potatoes. Add the salt and stir to distribute.

3 ½ large yukon gold potatoes peeled + cut into 1” pieces - 1 tbsp kosher salt + more to taste

Bring the water to a boil, then cover and cook for an additional 15-20 or until the potatoes are cooked through.

Drain the potatoes, then press them through a food mill or mash them using a potato masher.

Optionally, fold in the farmers cheese at this point.

8 oz farmers cheese (or cream cheese/ricotta)

Season the mixture with salt to taste.

Kosher salt + more to taste

Allow the mixture to cool completely before using.

For the Beef Filling Method:

Heat a large skillet with oil over medium high heat.

1 tbsp neutral oil divided

Once shimmering, add the beef and cook until well browned and cooked through, about 5-7 minutes. Make sure to break up and clumps of beef while cooking, the meat mixture should be very fine.

1 lb ground beef

Using a slotted spoon, remove the beef from the pan and reserve.

Add oil and the onion to the same pan with the rendered beef fat. Cook for 3-4 minutes or until the onions are tender.

1 tbsp neutral oil divided - ½ large yellow onion chopped

Add the garlic to the pan and cook for 1 minute longer.

2 garlic cloves minced

Add the reserved beef and beef stock to the pan. Cook for an additional 4-5 minutes or until the beef has reduced to a thin sauce which coats the beef mixture. Season the filling to taste with salt and pepper.

½ cup beef broth preferably homemade - To taste kosher salt - To taste freshly ground black pepper

Remove the filling from the heat and allow it to cool completely before using.

For the Mushroom and Sauerkraut Filling Method:

Melt the butter in a large skillet over medium heat.

2 tbsp unsalted butter

Add the mushrooms and cook them until they’ve released all of their liquid, 6-8 minutes.

12 oz mushrooms of choice (baby bella + shiitake + porcini) finely chopped

Add the onion and cook until translucent, 3-4 minutes.

½ yellow onion finely chopped

Add the sauerkraut to the pan and stir to combine. Cook the mixture for an additional 3-5 minutes to cook off any excess moisture.

1 cup sauerkraut drained + rinsed/dried + finely chopped

Season the filling to taste with salt and pepper. Transfer to a sealable container and refrigerate until completely cool.

To taste kosher salt - To taste freshly ground black pepper

For the Applesauce Method:

Combine all of the ingredients in a medium pot.

7 apples (combinations of gala honeycrisp, and/or fuji), peeled + small diced - ½ cup water - ¼ cup white sugar - 1 tsp kosher salt

Bring the pot to a boil, then cover and reduce the heat to a simmer. Cook for 20-25 minutes or until the apples are completely tender.

Remove the lid and bring the sauce to a boil. Mash the apple sauce using a potato masher or fork.

Cook for an additional 10-20 minutes or until the sauce has thickened to your desired consistency.

Cool the mixture and reserve in the refrigerator until ready to serve.

For the Homemade Sour Cream Method:

Combine all of the ingredients in a sealable pint container.

1 cup heavy cream - ¼ cup whole milk - 2 tsp white vinegar

Whisk to combine the ingredients then cover the top with a layer of cheesecloth. Secure the cheesecloth to the pint container using a rubber band.

Allow the cream mixture to sit out at room temperature for 24 hours. The sour cream is ready one it has thickened to the consistency of yogurt.

Cover the pint container with a lid and refrigerate for up 2 weeks before using.