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Place 1¼ teaspoons filling in the center of each circle. Wet your finger and run it around the edge of one of the circles. Fold the circle over the filling, creating a half-moon. Seal the edges tightly, then repeat with the remaining circles—and then with the other half of the dough, making all the pierogi.

Bring a large stockpot of salted water to a boil over high heat. Drop the pierogi into the water. Reduce the heat to medium and simmer slowly for 10 minutes. Drain in a colander set in the sink.

The Six Fillings for

Empanaditas, Samosas,

or Pierogi

1. Cheese Filling

Makes about 1 cup

½ pound soft goat cheese such as Montrachet or low-fat farmer cheese, crumbled

1 large egg yolk

1 teaspoon canola oil or melted unsalted butter

1½ teaspoons all-purpose flour

1 teaspoon sugar, minced parsley, thyme, or oregano leaves, optional

Mix all the ingredients in a large bowl with a wooden spoon until smooth. Use at once or cover and refrigerate for up to 24 hours.

2. Potato Filling

Makes about 1 cup

1 medium baking potato, peeled and cut into cubes

2 tablespoons unsalted butter, melted and cooled

¼ teaspoon paprika

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

Bring a large pot of water to a boil over high heat. Add the potato and cook until tender when pierced with a fork, about 15 minutes. Drain in a colander set in the sink and cool for 5 minutes, then press through a potato ricer into a large bowl or place in a sieve and press through the mesh with the back of a wooden spoon.

Stir in the butter, paprika, onion powder, salt, pepper, and garlic powder until smooth. Use at once; do not refrigerate.

3. Curried Squash and Pea Filling

Makes a little more than 1 cup

1 cup frozen pureed winter squash, thawed, or 1 cup butternut squash puree

¼ cup frozen peas

2 teaspoons curry powder

2 teaspoons potato or cornstarch

Stir all the ingredients together in a large bowl until smooth. Use at once or cover and refrigerate for up to 24 hours.

4. Herbed Turkey Filling

Makes about 1 cup

2 teaspoons olive oil

1 medium shallot, minced

1 garlic clove, minced

6 ounces ground turkey

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon turmeric

1/8 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper

1 tablespoon tomato paste

2 teaspoons dry vermouth or dry white wine

Heat a large skillet over medium heat. Swirl in the olive oil, then add the shallot and cook until softened, stirring frequently, about 3 minutes. Add the garlic; cook for 20 seconds.

Crumble in the ground turkey. Cook, stirring frequently, until browned, about 4 minutes.

Stir in the salt, cinnamon, turmeric, cloves, and pepper. Cook for 15 seconds, then stir in the tomato paste and vermouth or wine.

Bring the mixture to a simmer, then set aside off the heat for 30 minutes; or place in a bowl, cover with plastic wrap, and store in the refrigerator for up to 2 days.

5. South American Picadillo

Makes about 1 cup

2 teaspoons olive oil

2 garlic cloves, minced

4 ounces lean ground beef

1 hard-cooked egg, finely chopped

1½ tablespoons chopped pitted green olives

1 tablespoon chopped golden raisins

1 tablespoon minced cilantro leaves

2 teaspoons tomato paste

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

Heat a large skillet over medium heat, then swirl in the olive oil and add the garlic. Cook, stirring frequently, until aromatic, about 20 seconds. Crumble in the ground beef and cook, stirring frequently, until browned and cooked through, about 4 minutes.

Remove the pan from the heat and cool for 5 minutes. Then stir in the egg, olives, raisins, cilantro, tomato paste, salt, and pepper. Continue cooling for at least 20 more minutes, or place in a large bowl, cover, and refrigerate for up to 2 days.

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Picadillo

A picadillo is a spicy meat mélange, much favored in South American countries. In Cuba, warm picadillo is served with rice and beans as a main course. The Vietnamese version here is our flight of fancy. You can serve