Everything Bagel Pierogis

INGREDIENTS (MAKES 50)

DOUGH:

2 1/2 cups all-purpose flour, plus more for dusting

1 3/4 cups sour cream, divided (you’ll use some for the dough and the rest for the delicious sour cream sauce)

1/2 tsp baking powder

2 large eggs

1 tsp salt

FILLING:

4 medium potatoes, boiled and riced (mashed realllyyy well if you don’t have a ricer)

8 Slices of Smoked Salmon (I used Nanuk from Codfathers Seafood ) diced fine

2 tbsp of capers, diced very fine

1 small red onion, diced fine

Small bunch of dill, diced fine

1 tbsp fresh lemon juice

1 Package of Boursin Canada Fine Herbs and Garlic Cheese

1/2 cup of Cottage Cheese

Clove of Garlic

Sprinkle of Kosher Salt and Pepper

Sour Cream for Serving

STEPS

In a medium bowl, beat the eggs with 2/3 cup of sour cream. Sift in the flour, baking powder, and 1/2 tsp of the salt, mixing until the dough comes together. (I used my stand mixer, and this step was done within one minute.) Knead on a flour-dusted surface until smooth, (about 10 minutes) and then wrap in plastic wrap and place in the refrigerator to rest until ready to roll out. (I’d let it sit in the fridge for at least 30 minutes.)

While the dough is resting, mix together all the filling ingredients until evenly incorporated.

Remove dough from the fridge. Prepare work surface with flour. Divide dough into two pieces, and then, one at a time, roll each half out to 1/16 inch thickness, dusting with flour as you go. Cut out as many circles as you can with whatever size cutter you’d like (I used a white wine glass for my little dumplings).

Place a cut circle into your hand, and fill with enough dough to be able to fold the circle in half, making sure the filling is not touching the outer edge.

Squish the two sides together, adding water to one side and sealing with some extra flour if necessary.

Squish edge with a fork to seal, flip doing the same. Place on a floured surface, and continue.

Once done, bring a large pot of water to a boil. Boil pierogies until they float to the top. Transfer to a hot pan coated with butter, duck fat, or oil. Cook until crisp.

Serve and love.