Celeriac Pierogi Recipe

Combine flour and salt in a large bowl. Make a well in the center.

Whisk the egg with warm water and melted butter. Pour into the flour well and mix with a fork until shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 2 tbs extra flour.

Shape into a ball, coat lightly with a bit of oil or flour, wrap in plastic, and rest at room temperature for 30 minutes.

Cook celeriac

Place chopped celeriac in a pot, cover with cold water, add a pinch of salt and bring to a simmer. Cook until tender when pierced with a fork, about 12–15 minutes. Drain thoroughly.

While celeriac cooks, heat 1 tbs butter and 1 tbs olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent and beginning to caramelize, about 8–10 minutes. Season with a pinch of salt.

Return drained celeriac to the warm pot or a bowl. Add sautéed onion, milk, cream cheese, remaining 1 tbs butter, salt, pepper and nutmeg.

Mash or pulse with a hand masher or food processor to a smooth but slightly textured puree. Taste and adjust seasoning. Let filling cool to room temperature before filling pierogi.

Divide rested dough into 2 portions. Roll one portion on a floured surface to about 1/8 inch (3 mm) thickness. Keep the other portion covered so it doesn't dry.

Use a 3-inch (7–8 cm) round cutter to cut circles. Re-roll scraps and repeat until dough is used.

Place about 1 tsp to 1.5 tsp of cooled celeriac filling in the center of each circle (a heaping teaspoon). Brush the edge with a little water, fold dough over to form a half-moon and press edges to seal. Crimp with a fork or pinch to ensure a tight seal.

Bring a large pot of salted water to a gentle boil. Cook pierogi in batches: drop gently into boiling water and stir once to prevent sticking. When they float, cook 1 more minute then remove with a slotted spoon and drain on a tray.

In a large skillet, melt 1–2 tbs butter over medium. Add boiled pierogi and sauté briefly until bottoms are golden and edges slightly crisp, about 2–3 minutes per side. Do this in batches to avoid crowding.

Prepare mustard dill crème fraîche: in a small bowl whisk together crème fraîche, Dijon mustard, chopped dill (reserve a little dill for garnish), prepared horseradish, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust mustard or horseradish to preference. If too thick, thin with 1–2 tbs milk.

Warm sauerkraut: melt the remaining 1 tbs butter in a small skillet over medium heat. Add drained sauerkraut and sauté 2–3 minutes until warmed and slightly softened. Taste and adjust seasoning.

Warm diced beetroot gently in a separate small pan or microwave just to take chill off; keep texture intact.

To plate (serves 4 as a small plate): arrange 3–4 pierogi per plate. Spoon a small mound of warmed sauerkraut to one side, scatter a few diced beets beside or on top. Dollop or pipe mustard-dill crème fraîche nearby. Sprinkle reserved dill and chopped chives over the dish. Optionally, add a small extra dot of prepared horseradish for heat. Serve immediately.

Leftover storage: store cooked pierogi in an airtight container refrigerated up to 3 days. Reheat gently in buttered skillet.