PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL
An eastern European take on on ravioli, this Polish dish is just as comfortable with store bought cheese pierogies and a lively sauce of tomatoes, onions with dill & caraway seeds. This is comfort food alright! Gourmet Magazine, October, 2007.
Provided by Manami
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
PIEROGIES WITH TOMATOES, BROWNED ONIONS, AND DILL
Provided by Paul Grimes
Categories Food Processor Cheese Dairy Onion Potato Tomato Vegetable Side Quick & Easy Cheddar Root Vegetable Fall Winter Dill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
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.
PIEROGIES WITH MUSHROOM SAUCE
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.
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGIES WITH TOMATO BACON SAUCE
My mum-in-law sent this to me. I haven't tried it yet, but it looks like something I can throw together some night when I come home from work and want something fast.
Provided by kjshay
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil Pierogies as instructed on package. Meanwhile in a large skillet cook bacon until crispy, crumble and set aside discard all but two tablespoons drippings. Add onion and cook in drippings, add mushrooms and 1 tablespoon water cook until mushrooms are softened, add diced tomatoes and bring to a boil.
- Add Perogies and bacon to skillet and heat through,.
Nutrition Facts : Calories 133.8, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 193.9, Carbohydrate 6.5, Fiber 1.4, Sugar 2.5, Protein 4.7
PIEROGIES
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Categories Mixer Onion Potato Side Easter Vegetarian Cheddar Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 48 pierogies
Number Of Ingredients 18
Steps:
- Make dough:
- Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
- Make filling while dough stands:
- Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
- When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
- Make onion topping:
- Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
- Form and cook pierogies:
- Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
- Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
More about "pierogies with tomatoes browned onions and dill food"
10 BEST PIEROGIES WITH TOMATOE SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY MEALS
From kitchenncooking.com
TALK ABOUT THE OLD COUNTRY: PIEROGIES WITH TOMATOES, BROWNED …
From kitchenilliterate.com
WHAT TO SERVE WITH PEROGIES (25 EASY IDEAS) • THE THREE …
From threesnackateers.com
10 BEST PIEROGIES WITH TOMATOE SAUCE RECIPES - YUMMLY
From yummly.co.uk
PIEROGIES WITH BACON, CARAMELIZED ONIONS AND BROCCOLI
From whatsfordinnermoms.com
WHAT TO SERVE WITH PIEROGIES - KITCHEN DIVAS
From kitchendivas.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI RUSKIE)
From eatingeuropean.com
10 BEST PIEROGIES WITH TOMATOE SAUCE RECIPES - YUMMLY
From yummly.com
PIEROGIES WITH TOMATOES CARAMELIZED ONIONS AND DILL
From wikifoodhub.com
PIEROGIES WITH BROWN BUTTER & ONIONS (WEGMANS) - KEEPRECIPES
From keeprecipes.com
PIEROGIES WITH TOMATOES, BROWNED ONIONS, AND DILL RECIPE | EAT …
From eatyourbooks.com
CHEDDAR PIEROGIES WITH CARAMELIZED ONIONS AND BACON.
From halfbakedharvest.com
RECIPES – PERFECT PIEROGIES
From perfectpierogies.com
PIEROGIES WITH ROASTED TOMATOES AND ARTICHOKES - VEGETARIAN …
From vegetarianventures.com
EASY HOMEMADE PIEROGIES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
[I ATE] POLISH PIEROGI WITH CARAMELISED ONION, FRESH CREAM AND DILL : …
From reddit.com
PIEROGIES SKIN WITH BROWN BUTTER & ONIONS (WEGMANS)
From keeprecipes.com
PIEROGIES WITH ONIONS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FRYING FROZEN PIEROGIES - FOOD ANSWERS
From applesforeggs.com
HOMEMADE PEROGIES BAKED IN A CREAMY DILL SAUCE - JILLIAN RAE …
From jillianraecooks.com
POTATOES AND CHEESE PIEROGIES, WITH FRESH DILL AND SOUR CREAM.
From pinterest.ca
HOW TO SAUTE PIEROGIES WITH ONIONS - COOKING CHEW
From cookingchew.com
PIEROGIES WITH CABBAGE, BACON, AND ONIONS RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC PIEROGIES WITH BUTTER AND ONIONS
From mrstspierogies.com
PIEROGIES WITH CARAMELIZED ONION - TASTY KITCHEN
From tastykitchen.com
CREAMY TOMATO PIEROGI CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP PIEROGI RECIPES AND IDEAS | FOOD NETWORK
From foodnetwork.com
WHAT CAN YOU SERVE WITH PEROGIES - THE KITCHEN PROFESSOR
From thekitchenprofessor.com
PIEROGIES WITH CARAMELIZED ONIONS - JOURNEY TO STAY AT HOME MOM
From journeytosahm.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY IDEAS - SUBSTITUTE COOKING
From substitutecooking.com
10 BEST CROCK POT PIEROGIES RECIPES - YUMMLY
From yummly.com
PIEROGI BAKE WITH CARAMELIZED ONION - TASTY KITCHEN
From tastykitchen.com
RECIPES/PIEROGIES-WITH-TOMATOES-BROWNED-ONIONS-AND-DILL …
From github.com
CLASSIC CHEDDAR CHEESE AND ONION PIEROGIES - EAT WELL
From canolaeatwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love