Pierogies With Tomatoes Caramelized Onions And Dill Recipes

PIEROGIES WITH TOMATOES, CARAMELIZED 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, 12-15 minutes.
• Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
• 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 and a dollop of sour cream.

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.

HOME MADE PIEROGIES WITH CARAMELIZED ONION

Steps:

• In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.
• Divide dough into thirds and roll out onto floured surface to 1/8" thickness. With 3" cutter or glass, cut out circles.
• Fill each circle with a Tablespoon of sauerkraut. Fold over and seal edges with the tines of a fork dipped in flour.
• Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time). Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown. Turn and brown the other side. Keep warm.
• Melt the 1/4 cup of butter in the skillet and add the onions.
• Saute, stirring occasionally, until the onions are browned and soft. Add the 1/8 cup of wine to deglaze the pan.
• Serve pierogies topped with caramelized onions. This recipe makes 30 pierogies.