Celery root and dill oil add depth and vibrancy to the classic Polish dumplings.

Ingreadients:

FOR THE DILL OIL:

• 1 cup packed dill sprigs (tough stems removed)
• ½ cup olive oil
• ½ tsp. fine salt

FOR THE FILLING:

• 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

FOR THE DOUGH:

• 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

Direction

1. Make the dill oil: Place a bowl of ice water next to the stove. Bring a medium pot of water to a boil. Add the dill, boil for 30 seconds, then use a spider skimmer or slotted spoon to transfer to the ice bath. Drain, pat dry with paper towels, and transfer to a blender or food processor along with the oil and salt. Blend until smooth, about 3 minutes. (If the mixture seems too thick, add a little more oil.) 
2. Line a fine-mesh strainer with a coffee filter or a double layer of cheesecloth, then place it over a bowl. Pour in the dill mixture and set aside, stirring occasionally, until most of the liquid has drained out, 2–4 hours. (For quicker draining, drain directly through the sieve; some green flecks may remain.) 
3. Make the filling: Position a rack in the center of the oven and preheat to 400°F. Using a sharp knife, pierce each celery root all over (about 30 holes per root), then transfer to a rimmed baking sheet. Using your hands, rub the oil and salt evenly over both roots. Bake, basting with any juices every 20 minutes or so, until deep brown and soft, about 2 hours; set aside.  
4. Bring a generously salted pot of water to a boil. Add the potatoes and boil until tender when pierced with a fork, about 15 minutes. Drain and return the potatoes to the pot. Cut the celery root into 1-inch pieces and add to the pot with the potatoes. Mash until smooth, then stir in the twaróg, szafir, caraway seeds, and salt and black pepper to taste.
5. Make the dough: In a large bowl, stir together the flour and salt. Using a wooden spoon, stir in the oil and 1 cup of warm water until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Invert a bowl over the dough and set aside for 15 minutes.