For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill
To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.
2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.
3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.
4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.
To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.
*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge.)