Pierogies are pan-Slavic and pan-Baltic dumplings (sometimes called varenyky), popular in Poland, Russia, Ukraine, Latvia, and Lithuania. In this rich vegetarian version, cremini mushrooms, onion and garlic 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...