Best 4 Pierogies With Dilled Yogurt Sauce Recipes

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Pierogies, a traditional Eastern European dish, are half-moon shaped dumplings filled with a variety of savory or sweet ingredients. Typically made with a dough of flour, water, and salt, pierogies can be boiled, fried, or baked. This versatile dish can be served as an appetizer, main course, or side dish, and is often accompanied by a dipping sauce.

This article features two delightful pierogi recipes, each paired with a unique and flavorful dipping sauce. The first recipe presents a classic Potato and Cheese filling, a harmonious blend of mashed potatoes, cheddar cheese, and sautéed onions. These pierogies are boiled until tender, then pan-fried to achieve a crispy golden exterior. The second recipe introduces a savory Sauerkraut and Mushroom filling, featuring a tangy combination of sauerkraut, sautéed mushrooms, and aromatic spices. These pierogies are boiled and served with a creamy Dill Yogurt Sauce, a refreshing accompaniment that complements the richness of the filling.

Both recipes provide step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and helpful tips are included to guide you through the process of making the dough, preparing the fillings, and cooking the pierogies to perfection. Whether you prefer the classic Potato and Cheese or the tangy Sauerkraut and Mushroom filling, these recipes offer a delightful culinary journey into the world of pierogies.

Here are our top 4 tried and tested recipes!

PIEROGIES WITH MUSHROOM SAUCE



Pierogies with Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

2 packages frozen potato-onion pierogies
4 tablespoons butter
10 ounces button mushrooms, sliced
1 medium onion, chopped
2 tablespoons sour cream

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.

PIEROGI WITH BROWN BUTTER AND DILL



Pierogi with Brown Butter and Dill image

What's NOT to love about pierogis? These potato packed packages are incredibly versatile and quick cooking. This recipe takes a departure from the traditional onion saute and bathes them in brown butter with just a touch of lemon and fresh dill to brighten. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook one 16-ounce package frozen pierogi as the label directs. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat; cook until it starts browning, 2 to 3 minutes. Add the pierogi, 2 tablespoons chopped dill and 1 teaspoon each lemon zest and juice; season with salt and pepper. Cook until the pierogi brown slightly, about 1 more minute.

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI



Sheet-Pan Pierogies With Brussels Sprouts and Kimchi image

This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).

Provided by Hetty McKinnon

Categories     dinner, weekday, dumplings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 pound brussels sprouts, trimmed and halved
1 1/2 cups cabbage kimchi
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
2 (13-ounce) packages fresh or frozen cheese or potato pierogies
1/2 small lemon, for serving
Handful of chopped dill, for serving
3/4 cup sour cream
1/4 cup chopped dill
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon kosher salt

Steps:

  • Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
  • Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
  • After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
  • Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

PIEROGIES WITH DILLED YOGURT SAUCE



Pierogies With Dilled Yogurt Sauce image

Make and share this Pierogies With Dilled Yogurt Sauce recipe from Food.com.

Provided by Irmgard

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 kg frozen pierogi
3 tablespoons butter
1/2 red onion, sliced
8 ounces mushrooms, sliced
1 lemon
1/2 cup plain yogurt
2 tablespoons fresh dill, chopped

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.

Tips:

  • To make the perfect pierogi dough, use a combination of all-purpose flour and semolina flour.
  • Knead the dough until it is smooth and elastic, about 10 minutes.
  • Let the dough rest for at least 30 minutes before rolling it out.
  • When filling the pierogies, be sure to seal the edges well to prevent the filling from leaking out.
  • Cook the pierogies in batches in boiling water until they float to the top, about 3 minutes.
  • Serve the pierogies immediately with your favorite toppings, such as butter, sour cream, or dilled yogurt sauce.

Conclusion:

Pierogies are a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can easily make your own pierogies at home. So next time you're looking for a hearty and satisfying meal, give pierogies a try!

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