Pan-Crisped Spinach Mozzarella Pierogi, Garlic Onion Butter

Steps

1. Make the dough first: whisk the flour with half of the salt in a bowl, then add the sour cream, egg and water and stir into a shaggy dough.
2. Knead the dough on a lightly floured counter for 5 minutes until smooth, cover and rest 30 minutes.
3. While the dough rests, wilt the spinach in a large dry skillet over medium heat for 2–3 minutes; cool, squeeze out the liquid and chop finely.
4. Mix the spinach with the mozzarella, ricotta, parmesan, lemon zest, nutmeg, black pepper and a quarter of the salt to make the filling; chill until needed.
5. Start the onion butter: wipe the skillet, melt half of the butter over medium-low heat and cook the onion with the remaining quarter of the salt, stirring often, for 20–25 minutes until deep golden. Add the garlic for the last minute, then scoop the onion mixture into a bowl.
6. Bring a large pot of water to a boil (cooking water, not counted in the recipe).
7. Roll the dough about 1/8 inch thick and cut 3-inch rounds, rerolling scraps, for about 24 rounds.
8. Spoon filling onto each round, fold into half-moons and pinch the edges firmly to seal.
9. Boil the pierogi in batches for 3–4 minutes after they float; lift out with a slotted spoon.
10. Melt the remaining half of the butter in the skillet over medium heat and fry the boiled pierogi in batches for 2 minutes per side until golden and crisp.
11. Return the onion mixture to the skillet, toss with the pierogi to warm through, and serve sprinkled with the parsley.