Babcia's Beet and Chocolate Sweet Pierogi with Brown Butter

Trim and wash the beets, then wrap each loosely in foil. Roast on a baking sheet at 200°C (400°F) for 50-60 minutes until a knife slides through with no resistance. Let cool until comfortable to handle.

Unwrap the beets and rub the skins off with paper towels — they should slip off easily. Roughly chop the flesh.

Melt 1 tablespoon butter in a small pan over medium-low heat. Add the chopped beets and cook 5 minutes, stirring occasionally, until any excess moisture evaporates and the beets begin to caramelize slightly at the edges.

Transfer the beets to a bowl and mash with a fork until mostly smooth. Stir in the cocoa-powder, white-sugar, and 1/4 teaspoon salt until fully combined. Taste and adjust sweetness if needed. Let cool completely before using.

Mound the all-purpose-flour on a clean work surface and make a deep well in the center. Crack the egg into the well, add 1/2 teaspoon salt, and start incorporating the flour from the inner walls using your fingertips.

Gradually add warm water, a tablespoon at a time, kneading as you go. Once a shaggy dough forms, knead vigorously for 8-10 minutes until smooth and elastic — like soft clay that springs back slowly when poked.

Wrap the dough tightly in plastic and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling much easier.

Divide the rested dough into 4 portions. On a lightly floured surface, roll one portion to 3mm thickness — you should be able to see your hand through it.

Cut circles with a 9cm (3.5-inch) round cutter or an inverted glass. Reroll trimmings once. Place 1 heaping teaspoon of cooled beet-chocolate filling in the center of each circle.

Fold the dough over the filling to create a half-moon. Press firmly around the edges with your fingers, then crimp the sealed edge by pressing with the tines of a fork. Set on a flour-dusted plate. Repeat with remaining dough and filling.

Bring a large pot of heavily salted water to a vigorous boil. Carefully drop in the pierogi in two batches — do not crowd the pot. Stir gently to prevent sticking.

Cook 3-4 minutes per batch. The pierogi are done when they float to the surface and the dough looks translucent with the filling color showing through. Remove with a slotted spoon to a colander and let drain briefly.

In a large skillet over medium heat, melt 4 tablespoons butter. Continue cooking, swirling the pan frequently, for 4-5 minutes until the butter foams, then the foam subsides, and the milk solids turn golden-brown and smell nutty.

Immediately add the cooked pierogi in a single layer. Toss gently to coat each pierogi in the brown butter. Cook 1-2 minutes, turning once, until the exterior has a slight golden crust.

Plate the pierogi and spoon any remaining brown butter from the pan over the top. Serve immediately with a generous dollop of sour-cream and a heavy shower of fresh dill.