Pierogies With Dilled Yogurt Sauce Recipes

PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add the mushrooms, onion, salt and pepper to taste.
• Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
• Stir in sherry and cook until evaporated.
• Sprinkle in flour and stir to combine.
• Stir in milk, broth, and pierogies; bring to a boil.
• Remove from heat and stir in sour cream.

PIEROGIES WITH DILLED YOGURT SAUCE

Steps:

• Boil the pierogies following package directions.
• Meanwhile, melt the butter in a large, wide, non-stick frying pan over medium heat.
• Add the onion.
• Stir often until soft, 5 minutes.
• Add the mushrooms and stir often until brown around the edges, 5 minutes.
• Remove from the heat.
• Finely grate the lemon zest into a bowl.
• Squeeze in 2 tablespoons of lemon juice.
• Stir in the yogurt and dill.
• When the pierogies are cooked, drain well.
• Add to the mushroom mixture in the pan along with the yogurt mixture.
• Stir over medium heat until the pierogies are coated, 2 minutes.

PIEROGIES WITH TOMATOES, BROWNED ONIONS, AND DILL

Steps:

• Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
• While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds. Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and just beginning to char, about 2 minutes. Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. Stir in dill and discard bay leaf.
• Boil pierogies according to package directions (5 to 7 minutes), then drain. Serve topped with tomato sauce.

PIEROGIES WITH MUSHROOM SAUCE

Steps:

• In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
• In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.

PEROGIES WITH DILLED YOGURT SAUCE

Steps:

• 1. Boil perogies following package directions. Meanwhile, melt butter in a large, wide non-stick frying pan over medium heat. Add onion. Stir often until soft, 5 min. Add mushrooms and stir often until brown around edges, 5 min. Then remove from heat. Finely grate lemon peel into a bowl. Squeeze in 2 tbsp (30 mL) juice. Stir in yogourt and dill. 2. When perogies are cooked, drain well. Add to mushroom mixture in pan along with yogourt mixture. Stir over medium heat until perogies are coated, 2 min.