Potato and Dill Pierogi with Sour Cream Dip
Handmade Polish pierogi stuffed with creamy mashed potatoes and fresh dill, served with a tangy sour cream dipping sauce. This polish-inspired vegetarian ready in about 45 minutes layers all-purpose flour, large 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
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve pierogi warm with 1 cup sour cream as a dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Potato and Dill Pierogi with Sour Cream Dip take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Potato and Dill Pierogi with Sour Cream Dip?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Potato and Dill Pierogi with Sour Cream Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Potato and Dill Pierogi with Sour Cream Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Potato and Dill Pierogi with Sour Cream Dip?
Polish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
