Vegetable Pierogi

Combine the shredded napa cabbage with salt in a large bowl and let sit for 10 minutes to release moisture. Squeeze the cabbage firmly to remove excess liquid, then set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion, carrot, and minced garlic, then sauté until softened, about 5-7 minutes.

Stir in the drained cabbage and fresh dill, cooking until the vegetables are tender and any remaining moisture has evaporated, about 8-10 minutes. Season with freshly ground black pepper, then remove from heat and let cool slightly.

Mix together the unbleached white flour, 1 tablespoon raw sugar, and salt to taste in a large bowl. Create a well in the center and add 3/4 cup of the reduced-fat sour cream and the butter pieces.

Mix the dough ingredients together using a fork, then knead by hand until a soft, slightly sticky dough forms, adding additional sour cream as needed. The dough should come together but not be too wet.

Divide the dough in half and roll each half out on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 3-inch round cutter or glass.

Place about 1 tablespoon of the cooled vegetable filling on one half of each dough circle. Fold the dough in half over the filling and press the edges firmly to seal, then crimp with a fork if desired.

Bring a large pot of salted water to a boil. Working in batches, carefully add the pierogi to the boiling water and stir gently to prevent sticking.

Cook the pierogi until they float to the surface, then continue cooking for another 2-3 minutes until they are tender. Remove with a slotted spoon to a colander and drain well.

Serve the pierogi warm with a dollop of reduced-fat sour cream on top and additional fresh dill as garnish if desired.