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on a parchment-lined baking sheet, gently pressing filling into
any empty space and reinforcing sealed edge.
Immediately cook pierogi in boiling water for 4 minutes.
Remove with a slotted spoon and set aside on one half of lined
baking sheet. Keep water boiling and repeat until all pierogis
have been formed and cooked, working at a pace of about 2
pierogis boiling at a time.
Heat the heavy-bottom pot with reserved onions and 1 to 2
tablespoons olive oil over medium heat. Sear pierogi rounded
side down for about 2 to 3 minutes or until pierogis easily
release from the pan. Flip and cook the other side for another
2 minutes. Use reserved cooking liquid to deglaze the pan as
needed, and repeat until all pierogis are pan-fried.
Serve hot with cooked onions, a dash of reserved cooking
liquid, a dollop of sour cream, and chives.
Clothbound Cheddar
and Dill Biscuits
A classic savory and flaky biscuit
elevated with aromatic dill and
earthy cheese.
Makes 14 biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) cultured butter, cut
into cubes and chilled 15 minutes
1½ cups buttermilk
⅓ pound clothbound cheddar cheese, crumbled into small pieces
⅓ cup lightly packed fresh dill, chopped
1 large egg, beaten
Heat oven to 450°F and line a baking sheet with parchment
paper or a silicone baking mat. Combine flour, baking powder,
baking soda, and salt in a large bowl. Cut chilled butter
into flour mixture using a pastry cutter or your hands. Add
buttermilk and mix until just combined with a wooden spoon.
Turn the coarse dough mixture out onto a lightly floured
surface. Add cheese and dill to center of the mixture and fold
dough onto itself four times, pressing to combine with each
fold. Once dough comes together, roll into a 1¼ inch thick
circle. Stamp 14 biscuits using a 3-inch biscuit cutter. Place
biscuits onto prepared baking sheet and refrigerate for 15
minutes.
Brush chilled biscuit tops with egg wash and bake for 18 to 20
minutes, or until golden brown. Serve warm with butter.
Janie Duncan | 206.234.5235 | jd@specialtyfoodsherpa.com
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