PIEROGI, AN OLD-WORLD SPECIALTY, ARE HALF-MOON-SHAPED NOODLE DUMPLINGS.
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!)
Potato & Dill Pierogi
Pierogi can be eaten after they’re boiled in salted water, but we prefer the crisp exterior that sautéing adds.
Makes about 24 pierogi
Total time: 2 hours
2 cups all-purpose flour + additional for kneading1 tsp. kosher salt½ cup lukewarm water4 Tbsp. unsalted butter, cubed and softened1 egg12 oz.3 cloves garlic, peeled3 strips bacon, diced1½ cups diced onionsSalt and black pepper to taste3 Tbsp. sour cream3 Tbsp. unsalted butter, divided1 Tbsp. chopped dill Sour cream Chopped dill,
