Heat the olive oil over medium heat. Add onion cook 3-4 min until translucent

Add potatoes, rice and fennel seeds, saute for 2 min

Add 1 cup and bring to a simmer. Cover and cook til rice is tender, about 15 min

Add vinegar and lay the trout over the top. Cover and let sit for 5 min

Remove from heat, and let cool slightly.

Mash the trout mixture with a fork and then add in nutmeg, dill, salt, and pepper

Whisk 2 of the eggs and sour cream together

In a separate bowl combine the flour, baking powder, pepper, coriander and salt.

Combine wet and dry ingredients and mix until dough forms

Transfer dough to a floured surface and kneed until smooth, 5 to 10 min. Cover and let rest 10 min.

Preheat oven to 350°F

Divide the pierogi dough into 12 equal pieces. Roll each piece into a 3 in circle

Place a tbsp of filling in the center, and brush the edges with water. Fold each circle over into a half moon, and crimp the edges with a fork to form a seal.

Brush each pierogi with mixture on an egg and a tbsp of water. Bake for 40 minutes rotating halfway through