Directions
Step 1
Make the dill oil: Place a bowl of ice water subsequent to the range. Convey a medium pot of water to a boil. Add the dill, boil for 30 seconds, then use a spider skimmer or slotted spoon to switch to the ice bathtub. Drain, pat dry with paper towels, and switch to a blender or meals processor together with the oil and salt. Mix till easy, about 3 minutes. (If the combination appears too thick, add slightly extra oil.)Â
Step 2
Line a fine-mesh strainer with a espresso filter or a double layer of cheesecloth, then place it over a bowl. Pour within the dill combination and put aside, stirring sometimes, till a lot of the liquid has drained out, 2–4 hours. (For faster draining, drain immediately via the sieve; some inexperienced flecks could stay.)Â
Step 3
Make the filling: Place a rack within the middle of the oven and preheat to 400°F. Utilizing a pointy knife, pierce every celery root throughout (about 30 holes per root), then switch to a rimmed baking sheet. Utilizing your arms, rub the oil and salt evenly over each roots. Bake, basting with any juices each 20 minutes or so, till deep brown and gentle, about 2 hours; put aside. Â
Step 4
Convey a generously salted pot of water to a boil. Add the potatoes and boil till tender when pierced with a fork, about quarter-hour. Drain and return the potatoes to the pot. Reduce the celery root into 1-inch items and add to the pot with the potatoes. Mash till easy, then stir within the twaróg, szafir, caraway seeds, and salt and black pepper to style.Â
Step 5
Make the dough: In a big bowl, stir collectively the flour and salt. Utilizing a wood spoon, stir within the oil and 1 cup of heat water till a shaggy dough kinds. Flip the dough out onto a frivolously floured floor and knead till easy and elastic, about 5 minutes. Invert a bowl over the dough and put aside for quarter-hour.
Step 6
Divide the dough into three even items. Working with one piece at a time (overlaying the remaining items with a kitchen towel), roll the dough to a thickness of â…› inch, lifting the dough and dusting with extra flour as wanted to stop sticking. Utilizing a 2½-inch spherical pastry cutter or inverted glass, reduce out as many rounds as doable, then collect the dough scraps right into a ball. Repeat with the remaining two items of dough, including the scraps as you go. (You must have about 40 rounds.)Â
Step 7
Place 1 tablespoon of filling within the middle of 1 dough spherical, leaving a ¾-inch border. Fold the highest edge over the filling to type a semicircle. Utilizing the tines of a fork or your fingers, press the border to seal tightly. (If the perimeters don’t adhere, brush them frivolously with water and press once more; if there are any gaps, the pierogi could open throughout cooking.) Switch the formed pierogi to a frivolously floured kitchen towel and canopy with one other towel to stop drying. Repeat till all of the pierogi are stuffed.Â
Step 8
Convey a big pot of salted water to a boil. Utilizing a slotted spoon, gently decrease 10–15 pierogi into the pot. Cook dinner till they rise to the floor, 1–2 minutes, then use the spoon to switch to a colander to empty. Repeat with the remaining pierogi.Â
Step 9
To serve, divide the pierogi amongst 4 plates. High with a dollop of bitter cream, drizzle with the dill oil, and sprinkle with caraway seeds.
