Cabbage pierogi

Quarter the cabbage and remove the core.

Set a steamer over a pot of boiling water, add the cabbage, cover and steam 20 to 30 minutes.

Whisk the milk, water, half the beaten egg and the sour cream together.

Add the flour a cup at a time, mixing after each addition.

Turn out onto a floured surface and knead about 10 minutes to a smooth, elastic dough, adding as little flour as possible.

Ball the dough, cover with a bowl and rest until needed.

Cool the steamed cabbage, then squeeze out as much liquid as possible, a handful at a time.

Pass the squeezed cabbage through a food processor shredding disc in place of the fine blade of a meat grinder.

Mix the shredded cabbage, which weighed about one pound six ounces, with the softened butter, cream cheese, kosher salt and black pepper.

Flour the board, divide the dough and roll to one sixteenth of an inch thick.

Cut rounds with a cookie cutter, stretch each round, and place about a tablespoon to two tablespoons of filling in the centre.

Fold into a half circle, seal, and crimp the edge with a fork.

Lay the shaped pierogi on a baking sheet lined with cornmeal; wrap and refrigerate if they start to dry out.

Melt about a tablespoon of butter and caramelize sliced onions on low heat until golden brown; serve on top with sour cream.

Add about a tablespoon of salt to a pot of boiling water and cook 10 pierogi at a time, up to 20.

Simmer 5 to 6 minutes until tender and floating, then lift out and drain onto a serving dish.

Drizzle with melted butter and scatter with dill.

Variation: after boiling, fry the pierogi for crunch and more flavour on the outside.