Potato, Pickle, and Dill Pierogies

Recipe and photo by Tami Ganeles Weiser Yield:  14 pierogies
Prep Time:  40 minutes Chilling Time:  20 minutes Cook Time:  15 minutes

Potato, Pickle, and Dill Pierogies

Whether soft like ravioli, or lightly sautéed and crispy around the edges, these pierogies, filled with the classic combination of potato and dill and the perky addition of puckery pickles, are completely delicious.



4 tablespoons salted cultured butter, melted

1 egg

2 large potatoes (about ¾ pound) peeled and boiled potatoes, pressed through a ricer (about 1 cup)

2 cups unbleached, all-purpose  flour

½ cup water


Potato Filling:

4 large potatoes (about 1½ pounds) peeled and boiled potatoes, pressed through a ricer (2 cups)

2 tablespoons salted cultured butter

2 tablespoons sour cream or creme fraîche

1 teaspoon kosher salt

½ teaspoon white pepper

1 large dill pickle, patted dry and cut into ⅛-inch dice

½ bunch fresh dill, finely minced

2 eggs


1 tablespoon salted cultured butter, optional



  1. Make the dough: Combine the butter, egg, mashed potatoes, flour, and water in a bowl and mix with your hands to form a dough.
  2. Lightly flour a work surface and transfer the dough onto it. Knead the dough for 3 or 4 minutes, or until elastic. Cover with plastic wrap and refrigerate for at least 20 minutes or until chilled.
  3. While the dough chills, make the filling: Combine the mashed potatoes, cultured butter, sour cream or creme fraîche, salt, white pepper, pickle, dill, and eggs in a mixing bowl and mix together until thoroughly blended. Set aside.
  4. Dust a work surface with flour and place the dough on it. Cut in half and roll or press it until it is about ¼ inch thick. Using a pastry cutter, cut into 7 (4-inch) rounds.  Place on a baking sheet. Repeat with the second portion of dough.
  5. Add 2 tablespoons of filling to the center of one round, and fold one side up and over the filling to form a semicircle. Press the edges together with a fork to seal. Cover lightly with plastic wrap. Repeat with the remaining dough and filling. (These can be wrapped in plastic wrap and frozen for up to 1 month. They can be cooked frozen as well as fresh.)
  6. When you are ready to cook the pierogies, bring a large pot of salted water to a boil. Reduce the heat to a simmer, and with a slotted spoon, carefully place half of the  pierogies into the pot and cook for about 3 to 4 minutes, until the dough is cooked and the pierogies have floated to the top. With a slotted spoon, transfer to a serving platter, and repeat with the remaining pierogies. These can be served as is (they will be soft like ravioli) or, if you wish, once you boil them, sauté them lightly in a hot pan with browned butter (see Kitchen Tip) just until golden and slightly crispy. Or you can make the browned butter and pour it over the boiled pierogies.

Kitchen Tips

  1. To make browned butter, simply melt it in a saucepan over medium heat, swirling the pan every so often. It will foam and begin to change color. When it begins to give off a nutty aroma, remove from the heat. (In France they call it beurre noisette, or nut butter, because of this yummy aroma.) Strain through a fine-mesh strainer to remove the solids and use the liquid as called for in your recipe.

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