Directions
Step 1
Make the dill oil: Position a bowl of ice water subsequent to the range. Carry a medium pot of water to a boil. Upload the dill, boil for 30 seconds, then use a spider skimmer or slotted spoon to switch to the ice tub. Drain, pat dry with paper towels, and switch to a blender or meals processor along side the oil and salt. Mix till easy, about 3 mins. (If the combination turns out too thick, upload a bit of extra oil.)
Step 2
Line a fine-mesh strainer with a espresso filter out or a double layer of cheesecloth, then position it over a bowl. Pour within the dill aggregate and put aside, stirring sometimes, till many of the liquid has tired out, 2–4 hours. (For sooner draining, drain at once during the sieve; some inexperienced flecks might stay.)
Step 3
Make the filling: Place a rack within the heart of the oven and preheat to 400°F. The use of a pointy knife, pierce each and every celery root all over the place (about 30 holes in step with root), then switch to a rimmed baking sheet. The use of your palms, rub the oil and salt lightly over each roots. Bake, basting with any juices each 20 mins or so, till deep brown and cushy, about 2 hours; put aside.
Step 4
Carry a generously salted pot of water to a boil. Upload the potatoes and boil till mushy when pierced with a fork, about quarter-hour. Drain and go back the potatoes to the pot. Minimize the celery root into 1-inch items and upload to the pot with the potatoes. Mash till easy, then stir within the twaróg, szafir, caraway seeds, and salt and black pepper to style.
Step 5
Make the dough: In a big bowl, stir in combination the flour and salt. The use of a picket spoon, stir within the oil and 1 cup of heat water till a shaggy dough paperwork. Flip the dough out onto a flippantly floured floor and knead till easy and elastic, about 5 mins. Invert a bowl over the dough and put aside for quarter-hour.
Step 6
Divide the dough into 3 even items. Running with one piece at a time (masking the rest items with a kitchen towel), roll the dough to a thickness of ⅛ inch, lifting the dough and dusting with extra flour as had to save you sticking. The use of a 2½-inch spherical pastry cutter or inverted glass, reduce out as many rounds as conceivable, then acquire the dough scraps right into a ball. Repeat with the rest two items of dough, including the scraps as you pass. (You’ll have about 40 rounds.)
Step 7
Position 1 tablespoon of filling within the heart of 1 dough spherical, leaving a ¾-inch border. Fold the highest edge over the filling to shape a semicircle. The use of the tines of a fork or your palms, press the border to seal tightly. (If the perimeters don’t adhere, brush them flippantly with water and press once more; if there are any gaps, the pierogi might open all the way through cooking.) Switch the formed pierogi to a flippantly floured kitchen towel and canopy with some other towel to stop drying. Repeat till the entire pierogi are stuffed.
Step 8
Carry a big pot of salted water to a boil. The use of a slotted spoon, gently decrease 10–15 pierogi into the pot. Cook dinner till they upward push to the outside, 1–2 mins, then use the spoon to switch to a colander to empty. Repeat with the rest pierogi.
Step 9
To serve, divide the pierogi amongst 4 plates. Most sensible with a dollop of bitter cream, drizzle with the dill oil, and sprinkle with caraway seeds.
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