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.

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.