Potato and Dill Pierogi with Sour Cream Dip

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Handmade Polish pierogi stuffed with creamy mashed potatoes and fresh dill, served with a tangy sour cream dipping sauce. This Polish-inspired vegetarian recipe, ready in about 45 minutes, layers all-purpose flour, egg, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water
• 1/2 tsp salt
• 3 medium russet potatoes
• 3 tbsp butter
• 2 tbsp chopped fresh dill
• 1 cup sour cream
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and cut 3 medium russet potatoes into chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain and mash with 3 tbsp butter, 2 tbsp chopped fresh dill, and 1/4 tsp black pepper. Set aside to cool.
2. Step 2: In a bowl, combine 2 cups all-purpose flour with 1/2 tsp salt. Make a well and add 1 large egg and 1/2 cup water gradually, stirring to form a soft dough. Knead on a floured surface for 5 minutes until smooth.
3. Step 3: Roll dough into a 1/8-inch thick sheet. Cut into 3-inch circles. Place 1 tbsp of potato filling in the center of each circle. Fold over and pinch edges firmly to seal.
4. Step 4: Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain.
5. Step 5: Serve pierogi warm with 1 cup sour cream as a dipping sauce.