Dill Pickle and Potato Pierogi Skillet
A comforting and tangy skillet dish featuring pierogi bathed in a creamy dill pickle sauce, perfect for a quick and easy weeknight meal.
Equipment
- Skillet A nice, big skillet is recommended for even cooking.
Ingredients
Main ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 0.5 cup pickle juice adjust to taste
- 1 cup chicken or vegetable broth
- 0.5 cup sour cream
- 0.5 cup dill pickles finely chopped
- 1 tablespoon fresh dill chopped (plus extra for garnish)
- 0.5 teaspoon salt to enhance all the flavors
- 0.25 teaspoon black pepper a touch of warmth
- 12 potato pierogis frozen or fresh (or substitute gnocchi)
Instructions
- Sauté the Aromatics: Grab a nice, big skillet and place it over medium heat. Add your butter and olive oil. Once the butter has melted and is shimmery, toss in your thinly sliced onion. Let them cook until they’re nice and soft and starting to get a little golden brown around the edges, about 5 to 7 minutes.
- Add the Garlic: Now, add your minced garlic to the skillet. Stir it around for just about a minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
- Make the Roux: Sprinkle the flour evenly over the onions and garlic. Stir everything together constantly for a full minute. This is called making a roux, and it’s what will help thicken our sauce.
- Whisk in Liquids: Slowly and gradually, whisk in your pickle juice and then the broth. Keep whisking until it’s all smooth and there are no lumps. Bring this mixture to a gentle simmer, stirring every so often, until the sauce starts to thicken up a bit, usually takes about 3 to 5 minutes.
- Get it Creamy: Turn the heat down to low. Now, stir in the sour cream, your chopped dill pickles, and that tablespoon of fresh dill. Give it a good stir to combine. Taste it and season with salt and pepper – you might not need much salt because of the pickle juice and broth!
- Add the Pierogis: Gently place your pierogis into the creamy sauce. Make sure they’re mostly submerged so they can cook evenly. Pop a lid on your skillet, and let them cook for about 8 to 10 minutes. You’ll know they’re ready when they’re heated all the way through and nice and tender.
- Garnish and Serve: Lift the lid and admire your beautiful creation! Sprinkle with a little extra fresh dill, and add any of your favorite optional toppings. Serve it hot right out of the skillet and get ready for the compliments!
Notes
Optional toppings include more sour cream, caramelized onions, cheddar cheese, and fresh dill. Adjust pickle juice and salt to taste. For a vegetarian option, use vegetable broth. For vegan, substitute butter with vegan butter, sour cream with a vegan alternative, and ensure pierogis are vegan.