Brazilian Black Bean and Sausage Pierogi

**Prepare the Dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and oil. Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the linguica (removed from casing) and cook, breaking it up with a spoon, until browned. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the black beans, cumin, smoked paprika, and chili powder (if using). Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside to cool slightly.

**Assemble the Pierogi:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or glass (about 3-inch diameter) to cut out circles. Place a spoonful of the black bean and sausage filling in the center of each circle. Fold the dough over to form a half-moon shape, and pinch the edges firmly to seal. Ensure there are no air pockets.

**Cook the Pierogi:** Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to remove the pierogi and drain well.

**Serve:** Serve the pierogi hot, garnished with fresh cilantro and a dollop of sour cream.