Garlic and Herb Cheese-Stuffed Pierogi

Instructions

1. Combine flour and salt in a large bowl. Gradually stir in sour cream until blended.
2. Turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth. Wrap dough in plastic wrap. Let rest for 30 minutes at room temperature.
3. Divide dough in half. Roll out half of the dough on a lightly floured surface to a 12-inch circle, about 1/4-inch thick. Cut with a floured 4-inch round biscuit cutter. Place heaping tablespoonful garlic & herb cheese onto half of one round. Moisten edges with water. Fold dough in half over filling; pinch edges tightly to seal. Crimp edges with the tines of a fork. Place pierogi on a baking pan dusted with flour. Repeat step with remaining dough and cheese. Cover and refrigerate pierogi until cooking.
4. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pierogi in batches; cook for 7-10 minutes or until pierogi floats. Remove pierogi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining pierogi.
5. Melt butter in a large skillet over medium heat. Brown pierogi in butter on each side just before serving. Serve with cranberry preserves, microgreens, pickled mustard seeds and chili oil.