Pierogies With Tomatoes Browned Onions And Dill Recipes

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.

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.

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.

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.