Potato and Cheese Pierogi | Sides | Umami

Ingredients

• 1 cup packed dill sprigs (tough stems removed)
• ½ cup olive oil
• ½ tsp. fine salt
• 2 small celery roots (about 1 lb. each), scrubbed and peeled
• 3 Tbsp. olive oil
• 1 tsp. fine salt, plus more
• 1 lb. russet potatoes (about 2), peeled and coarsely chopped
• 10½ oz. smoked twaróg, or farmer cheese
• ½ cup (1¾ oz.) finely grated szafir, Džiugas, or parmesan cheese
• 1 tsp. caraway seeds, plus more for serving
• Freshly ground black pepper
• Sour cream, for serving
• 3½ cups (15¾ oz.) all-purpose flour, plus more for kneading
• ¼ cup cold-pressed canola or extra-virgin olive oil
• 1 tsp. fine salt