Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the dill pickles.

Remove the fronds from the stem of the dill, chop finely.

In a medium bowl combine cottage cheese, diced pickles, dill, 1 egg and garlic powder. Season with salt and pepper.

Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.

Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.

In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.