With St. Patrick's Day upon us, I decided to do a pierogi take on the classic Irish American dish, corned beef and cabbage.

My go-to recipe for pierogi dough comes from Casey Barber's 2015 cookbook "Pierogi Love." Soft and super stretchy, it's easy for even novice cooks to work with. For the filling, I combined homemade cheesy mashed potatoes with shredded green cabbage cooked in butter and bite-sized pieces of corned beef from the deli.

It might take you a few tries to get the hang of it, but no worries: Even misshapen pierogies taste great! Just be sure to allow the dough to rest for at least 15 minutes before rolling it, and keep the unused portion covered with plastic or a towel so it doesn't dry out. If you boil them, you'll know they're done when they float. You also can pan fry them in butter. Just be sure not to crowd the pan or they'll stick together.

Don't care so much for Irish flavors? Pierogies can be stuffed with just about anything the cook's heart desires, both sweet and savory, so feel free to experiment with other meats, cheeses and fruit combinations. They also freeze well, which makes for a satisfying last-minute dish on nights when all you want is something quick and hearty.

Corned beef and cabbage pierogies

For dough

2 large eggs, divided

1/2 cup sour cream or plain Greek yogurt

3 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon kosher salt

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