2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 container (16 ounces) sour cream
2 containers (8 ounces each) Keystone Farms Cheese Garlic & Herb Cheese Spread
3 tablespoons butter, cubed
3/4 cup cranberry preserves
Pickled mustard seeds
1 Combine flour and salt in a large bowl. Gradually stir in sour cream until blended.
2 Turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth. Wrap dough in plastic wrap. Let rest for 30 minutes at room temperature.
3 Divide dough in half. Roll out half of the dough on a lightly floured surface to a 12-inch circle, about a 1/4-inch thick. Cut with a floured 4-inch round biscuit cutter. Pipe heaping tablespoonful garlic & herb cheese onto half of one round. Moisten edges with water. Fold dough in half over filling; pinch edges tightly to seal. Crimp edges with the tines of a fork. Place pierogi on a baking pan dusted with flour. Repeat step with remaining dough and cheese. Cover and refrigerate pierogi until cooking.
4 Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pierogi in batches; cook for 7-10 minutes or until pierogi floats. Remove pierogi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining pierogi.
5 Melt butter in a large skillet over medium heat. Brown pierogi on both sides just before serving. Serve with cranberry preserves, microgreens, pickled mustard seeds and chili oil.