In a large bowl, whisk together flour, powdered sugar, salt, and crushed dried rose petals.

In a separate small bowl, whisk the egg with warm water and melted butter.

Gradually pour the wet ingredients into the dry ingredients, stirring with a fork until a shaggy dough forms.

Transfer to a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.

Cover the dough with a kitchen towel and let it rest for at least 30 minutes at room temperature to relax the gluten.

In a medium bowl, mix together ricotta, mashed raspberries, powdered sugar, vanilla extract, and lemon zest. And rose powder

Add the egg yolk and stir until well combined. If the filling seems too runny, refrigerate for 15-20 minutes to firm up.

Lightly flour your work surface and roll out the dough to about ⅛-inch (3mm) thickness.

Using a round cutter (about 3 inches / 7.5 cm in diameter), cut out circles. Gather and re-roll any scraps to use all the dough.

Place about 1 teaspoon of filling in the center of each dough circle. Lightly brush the edges with a little water to help seal.

Fold the dough over the filling to form a half-moon shape and press the edges together.

For extra security, crimp the edges with a fork or pinch them into a decorative pattern.

Bring a large pot of salted water to a gentle boil.

Drop the pierogi in batches, stirring occasionally to prevent sticking. Once they float to the top (about 2-3 minutes), let them cook for another 1-2 minutes, then remove with a slotted spoon.