Babcia's Mini Pierogi with Butternut Squash and Smoked Paprika

Melt 2 tbsp butter in a medium skillet over medium-low heat. Add the diced onion and cook, stirring occasionally, for 10-12 minutes until softened and golden. Do not rush this—the sweetness is everything.

Add the cubed butternut squash to the skillet with 2 tbsp water. Cover and cook for 8-10 minutes, until the squash is completely tender and easily mashable. Remove lid and cook off any remaining moisture.

Mash the squash mixture with a fork until mostly smooth. Stir in the smoked paprika and 1/2 tsp salt. Taste and adjust seasoning. Let cool completely before filling the pierogi—this is important or the dough will become soggy.

Combine 2 cups flour and 1/2 tsp salt in a large bowl. Make a well in the center and add 1 egg, 3 tbsp softened butter, and 4 tbsp water. Mix with a fork, then bring together into a smooth dough.

Knead the dough on a floured surface for 5-6 minutes until it is elastic and no longer sticky. Wrap in plastic and rest at room temperature for 20 minutes. This relaxes the gluten and makes rolling much easier.

Divide the rested dough into 4 portions. On a floured surface, roll one portion to about 1/8-inch thickness. Using a 2-inch round cutter or inverted glass, cut out circles.

Place about 1 teaspoon of the cooled squash filling in the center of each dough circle. Fold over and pinch the edges firmly with your fingers, then crimp with a fork to seal. Place on a floured surface. Repeat with remaining dough and filling.

You should have about 40-48 mini pierogi. If not cooking immediately, dust with flour and cover with a kitchen towel so they do not dry out.

Bring a large pot of generously salted water to a boil over high heat. Add half of the pierogi and stir gently to prevent sticking. Cook for 2-3 minutes after they float to the surface.

Remove the cooked pierogi with a slotted spoon and transfer to a colander. Repeat with the remaining batch. At this point you can serve them soft, or proceed to pan-fry for a golden exterior.

Melt 4 tbsp butter in a large skillet over medium heat. Add the cooked pierogi in a single layer and cook for 3-4 minutes per side until golden and slightly crispy at the edges.

Serve immediately, topped with a generous pat of butter from the pan, a heavy shower of fresh dill, and a dollop of yogurt alongside for tang. These are best eaten the moment they are made.