In a medium bowl, add the flour and a small pinch of salt. Whisk with a fork.

Pour in the vegetable oil and water. Slowly start working the liquids into the flour. The dough will be shaggy… add a bit of water if it isn’t coming together, one teaspoon at a time, just until a dough forms.

Flour your work surface and tip the dough out of the bowl. Begin kneading and adding flour as needed, until a soft and smooth dough forms, approximately 5-6 minutes.

Form into a ball and return to the bowl used to mix the ingredients. Cover with plastic wrap and allow the dough to rest at room temperature for at least 30 minutes.

In the meantime, begin making the filling.

Add the potatoes to a small pot filled with salted water and place over high heat. Once the water comes to a boil, reduce the heat to medium-high and simmer the potatoes until fork-tender, approximately 8-10 minutes.

While the potatoes are simmering, heat the olive oil in a large skillet over medium heat.

Add onion and mushrooms. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become very soft and lightly browned, approximately 10-12 minutes.

Stir the garlic into the mushrooms and cook until fragrant, approximately 1 minute. Remove from heat and set aside.

Drain the potatoes and add to the skillet with the mushrooms. Stir in one-half of the fresh dill and taste and adjust the seasoning with salt and pepper, if needed.

To assemble the pierogis, dust your work surface with flour and roll out the dough as thin as possible. Using a cookie cutter, cut out 16 circles from the dough.

Place around a tablespoon of the filling into the center of each circle and lightly brush the dough with water around the filling – this will help the dough stick when forming the pierogis. Fold the sides of the dough on top of the filling, forming a half-moon shape. Crimp the edges with your fingers. Repeat with all 16 pierogis.

Fill a large pot with water and season generously with salt. Working in batches, drop 6-8 pierogis into the water and boil until they float, approximately 2-3 minutes (do not crowd). Using a slotted spoon, remove the pierogis and transfer onto a paper-lined plate.

In the meantime, melt the butter in a large skillet over medium heat. Add the pierogis to the melted butter and sauté until crispy and golden on both sides, around 3-4 minutes per side.

Serve the warm pierogis with a dollop of sour cream and extra fresh dill. Enjoy!