Savory Pierogi with Walnut Meat and Topped with Walnut Sour Cream

Combine all ingredients into a food processor. Pulse mixture until it becomes a crumb-like consistency.

Heat 1 tablespoon oil in a medium sauté pan. Sauté mixture until sausage becomes golden brown and fragrant (about 6-8 minutes).

Remove from the pan and set aside.

Combine all ingredients into a high-speed blender.

Purée mixture until smooth and creamy (adding more water if necessary).

Season with salt and pepper to taste. Set aside in the refrigerator to chill.

Fill dumpling wrappers with 1 tablespoon Italian Walnut Sausage. Brush water onto the edges of the filled dumpling wrapper. Fold wrapper over to form a crescent shape. In order to seal the pierogi, crimp the edges of the dough using a fork.

Bring a pot of salted water to a boil. Drop pierogi into the pot and cook for 2-4 minutes (or until the pierogis float). Heat butter in a medium-size sauté pan. Sauté boiled pierogi until golden brown (about 2-4 minutes). Remove from pan, garnish, with chives, and season with flaky salt.

Serve immediately with walnut sour cream.