Potato & Dill Pierogi

Combine 2 cups flour and salt in a food processor; pulse to combine. Add water, 4 Tbsp. softened butter, and egg; pulse until dough forms a ball.

Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 2 disks, cover with a damp towel or plastic wrap, and let rest 30–60 minutes.

Cook potatoes and garlic in a pot of boiling salted water until fork-tender, 12–15 minutes; drain and return to pot. Cook potatoes over medium-low heat, stirring, to remove excess moisture, 1–2 minutes. Rice or mash potatoes until smooth; transfer to a bowl.

Cook bacon in a nonstick skillet until crisp; transfer to a paper towel- lined plate, reserve drippings in skillet.

Cook onions in drippings over medium-low heat until golden brown, 12–15 minutes; season generously with salt and pepper.

Reserve half the onions; transfer remaining to bowl with potatoes.

Stir 3 Tbsp. sour cream, 2 Tbsp. butter, and 1 Tbsp. dill into potato-onion mixture; season filling with salt and pepper.

Roll one dough half on a floured work surface to ⅛ inch thick; cut with a 3-inch round cookie cutter, rerolling dough as needed.

Place 2 tsp. (#100 scoop) filling on each dough round. Gently fold dough over, forming a half-moon shape and a pocket around the filling. With floured fingers, pinch edges together to seal, making sure filling is tucked inside. Repeat rolling, cutting, filling, folding, and sealing with remaining dough and filling. (At this point pierogi can be refrigerated overnight, frozen up to 4 weeks, or cooked.)

Lightly coat a baking sheet with nonstick spray.

Drop 10 pierogi into a pot of boiling salted water, stirring so they don't stick. Cook pierogi until they float, 2–3 minutes. (Timing depends if they're fresh or frozen.) Transfer pierogi to prepared baking sheet.

Melt remaining 1 Tbsp. butter in nonstick skillet over medium heat. Sauté pierogi in batches until golden; serve with bacon, reserved onions, sour cream, and dill.