Best 6 Pierogies With Dilled Yogurt Sauce Recipes

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.

PIEROGI WITH BROWN BUTTER AND DILL

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.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

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 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.

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.