Pierogi

These boiled Polish dumplings are a little slippery but still very luscious. Serve them the classic way: drizzled with melted butter and sprinkled with poppy seeds.

1 cup warm water

3 large eggs

2 tablespoons canola oil

2 teaspoons salt

4 cups all-purpose f lour, or more as necessary

One of the 2 fillings Potato

• Whisk the water, eggs, canola oil, and salt in a large bowl until fairly uniform. Stir in the flour until a dough forms, adding more in 2-tablespoon increments if the dough is still too sticky.
• Knead the dough in the bowl a few times until smooth, then dust the work surface with flour and turn the dough onto it. Knead about 10 minutes, digging into the dough with one palm while pulling with the other hand, adding more flour should the dough become sticky. Once it is smooth and soft, wrap the dough in plastic wrap and set aside at room temperature for 1 hour. Meanwhile, make one of the six fillings.
• Unwrap the dough and divide it in half. Dust the work surface again lightly with flour, then roll one of the pieces out until it’s 1⁄8 inch thick. Cut it into sixteen 31⁄2-inch circles, using a cookie cutter or a thick-rimmed drinking glass.
• Place 11⁄4 teaspoons filling in the center of each circle. Wet your finger and run it around the edge of one of the circles. Fold the circle over the filling, creating a half-moon. Seal the edges tightly, then repeat with the remaining circles—and then with the other half of the dough, making all the pierogi.
• Bring a large stockpot of salted water to a boil over high heat. Drop the pierogi into the water. Reduce the heat to medium and simmer slowly for 10 minutes. Drain in a colander set in the sink.

Makes about 36