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 Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...