Perogies 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.