Baked Yeasted Pierogi with Buckwheat, Twaróg, and Mint

These pierogi are absolutely extraordinary and, at the same time, endearing in their simplicity. This recipe for baked pierogi—essentially stuffed savory buns—comes from my dad’s family. He was born in small-town Krasobród, in the beautiful Roztocze region. We used to go there every Christmas, and my grandma would make these pierogi for a late brunch meal. Though no one agreed with her at the time, she liked adding dried mint to the buckwheat-cheese filling. But I think it’s a really great