Everything Bagel Pierogies

Instructions

Make the everything bagel seasoning:

1. Toast the sesame seeds and poppy seeds in a small skillet over medium heat, stirring occasionally just until the sesame seeds are fragrant and starting to turn golden.
2. Add the garlic and onion and cook, stirring constantly, for about 20 seconds more to toast lightly, then remove from the heat and transfer to a bowl.
3. Cool to room temperature, then stir in the salt and pepper.

Make the filling:

1. Stir the cream cheese, bagel seasoning, and garlic powder together with a silicone spatula until blended.
2. Refrigerate until you're ready to fill the pierogies.

Make the dough:

1. Whisk 1 egg, yogurt, and butter together in a bowl.
2. Whisk the flour and salt together in a large bowl.
3. Gently stir the wet ingredients into the flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.
4. Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
5. Tip the dough and any remaining shaggy flakes out onto a clean work surface. Knead until smooth, about 1 minute.
6. Cover the dough with the bowl and let rest 15 minutes.
7. Make an egg wash by whisking the remaining egg and water in a small bowl.

Assemble the pierogies:

1. Line a rimmed baking sheet with waxed paper.
2. Divide the rested dough into 4 equal pieces. Set aside 3 dough pieces and cover with the mixing bowl.
3. Roll the remaining dough as thinly as possible into a rough 8- by 12-inch rectangle.
4. Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn't quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won't be as tender the second time around.
5. Place 1 teaspoon filling into the center of each dough round. Using your finger, swipe a very scant amount of egg wash—just a light touch—around the dough edge.
6. Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this "the blanket"—or gently cup the pierogi in your hand in a U shape—I call this "the taco."
7. Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one "corner" of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.
8. Transfer to the baking sheet and repeat with remaining dough rounds and filling.

Cook the pierogies:

1. To boil and pan-fry fresh or frozen pierogies, bring a large pot of water to a boil over medium-high heat.
2. Add pierogies and cook until floating, about 2 to 3 minutes for fresh and 4 to 5 minutes for frozen. Drain well.
3. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add as many pierogies as will fit in the skillet in a single layer without crowding.
4. Cook until pierogies are brown and crispy, about 2 minutes per side. Repeat with additional butter and pierogies.
5. Sprinkle generously with everything bagel seasoning and serve immediately.