Potato & Dill Pierogi

Lunch / Dinner

Potato & Dill Pierogi

Homemade pierogi are a labor of love, but worth it. Just one bite and you’ll say "so long" to the frozen options for good!

When it comes to filling pierogi, the options are endless. These boiled dumplings are stuffed with savory or sweet combinations. Some classic fillings include onion, potato, farmer’s cheese, cabbage, sauerkraut, spiced meats, and even berries and fruit. Typically pierogi are boiled, then sautéed, and served with breadcrumbs and sour cream. Our Potato and Dill Pierogi recipe is a nod towards the classic. Tender dough encases creamy potato, onion, garlic, and dill, and a quick sauté crisps them slightly — you’ll be glad this recipe makes a couple dozen. And keep in mind, pierogi freeze well — an easy weeknight meal is at the ready right in your freezer for those nights when you just don’t feel like cooking from scratch. (We all can relate to that!)


24 pierogi

Total Time

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Test Kitchen Tip

Pierogi can be eaten after they’re boiled in salted water, but we prefer the crisp exterior that sautéing adds.


Combine 2 cups flour and salt in a food processor; pulse to combine. Add water, 4 Tbsp. softened butter, and egg; pulse until dough forms a ball.

Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 2 disks, cover with a damp towel or plastic wrap, and let rest 3060 minutes.

Cook potatoes and garlic in a pot of boiling salted water until fork-tender, 1215 minutes; drain and return to pot. Cook potatoes over medium-low heat, stirring, to remove excess moisture, 1–2 minutes. Rice or mash potatoes until smooth; transfer to a bowl.

Cook bacon in a nonstick skillet until crisp; transfer to a paper towel- lined plate, reserve drippings in skillet.

Cook onions in drippings over medium-low heat until golden brown, 1215 minutes; season generously with salt and pepper.

Reserve half the onions; transfer remaining to bowl with potatoes.

Stir 3 Tbsp. sour cream, 2 Tbsp. butter, and 1 Tbsp. dill into potato-onion mixture; season filling with salt and pepper.

Roll one dough half on a floured work surface to ⅛ inch thick; cut with a 3-inch round cookie cutter, rerolling dough as needed.

Place 2 tsp. (#100 scoop) filling on each dough round. Gently fold dough over, forming a half-moon shape and a pocket around the filling. With floured fingers, pinch edges together to seal, making sure filling is tucked inside. Repeat rolling, cutting, filling, folding, and sealing with remaining dough and filling. (At this point pierogi can be refrigerated overnight, frozen up to 4 weeks, or cooked.)

Lightly coat a baking sheet with nonstick spray.

Drop 10 pierogi into a pot of boiling salted water, stirring so they don't stick. Cook pierogi until they float, 23 minutes. (Timing depends if they're fresh or frozen.) Transfer pierogi to prepared baking sheet.

Melt remaining 1 Tbsp. butter in nonstick skillet over medium heat. Sauté pierogi in batches until golden; serve with bacon, reserved onions, sour cream, and dill.


The dough is very sticky when it comes out of the food processor, so make sure your surface is well floured. It becomes smooth and silky after it’s kneaded a few minutes.


Roll one dough half on a floured surface to ⅛-inch thick. When cutting dough rounds, a 3-inch round cookie cutter works perfectly.


Using a scoop to add filling onto the dough rounds makes quick work of evenly filling and assembling the pierogi.


Floured fingers help corral the filling inside the dough. It’s also helpful when pinching the edges together.

Nutritional Facts

Nutritional Facts

Per pierogi

Calories: 105

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 21mg 7%

Sodium 114mg 4%

Carbs 11g 3%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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