Also called varenyky, pierogies are pan-Slavic, pan-Baltic dumplings popular in Poland, Russia, Ukraine, Latvia, and Lithuania. In this savory version, ground beef, onion, carrot, and fresh thyme come together in a savory filling for tender, egg-rich, and sour cream–enhanced dumpling dough. The boiled pierogies get a final browning in a mix of butter and olive oil.
To make the filling:
To assemble and cook:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...