Pierogi with Sour Cream

Name: Pierogi with Sour Cream
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g Pierogi (your choice of filling, such as potato and cheese, sauerkraut, or meat); 1 small onion, finely chopped; 2 tablespoons cooking oil (olive oil or vegetable oil); 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped); Sour cream or Greek yogurt, for serving; 2 small spring onions, finely sliced (optional); Salt and pepper, to taste

ChefBenji @chefbenji

Enjoy a delightful and comforting Polish dish with this improved Pierogi recipe. These tender dumplings are boiled to perfection and then sautéed with onions and dill to enhance their flavour. The result is a delicious and satisfying meal that pairs perfectly with a creamy side of sour cream or Greek yogurt. Optionally, you can add some fresh spring onions for a burst of colour and extra zing. This recipe is easy to follow and will surely become a favourite in your kitchen.

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Ingredients

30 minutes

2 servings

500 gPierogi (your choice of filling, such as potato and cheese, sauerkraut, or meat)
1small onion, finely chopped
2 tablespoonscooking oil (olive oil or vegetable oil)
1 teaspoondried dill (or 1 tablespoon fresh dill, chopped)
Sour cream or Greek yogurt, for serving
2small spring onions, finely sliced (optional)
Salt and pepper, to taste

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Steps

30 minutes

1

Boil the Pierogi: Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt to the water. Carefully drop the Pierogi into the boiling water and gently stir to prevent sticking. Reduce the heat to medium and let them cook until they float to the surface. This will take about 3-5 minutes, depending on the thickness of the Pierogi. Once they float, they're ready. Use a slotted spoon to remove the Pierogi from the water and set them aside.
2

Fry the Onions: While the Pierogi are boiling, take a pan and heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped onions and sauté until they turn translucent and lightly browned. This should take about 3-4 minutes. Remove the onions from the pan and set them aside.
3

Sear the Pierogi: In the same pan, add another tablespoon of cooking oil and heat it over medium-high heat. Carefully place the boiled Pierogi in the pan, ensuring they are not overcrowded. Allow them to sear for 2-3 minutes on each side or until they develop a golden-brown crust.
4

Add Dill and Seasoning: Sprinkle the dried dill evenly over the Pierogi and onions in the pan. If using fresh dill, add it now. Season with salt and pepper to taste. Toss the Pierogi gently to coat them evenly with the dill and onions.
5

Serve: Transfer the Pierogi to a serving dish. Optionally, sprinkle some finely sliced spring onions on top for an extra burst of freshness and flavour. Serve the Pierogi warm with a generous side dish of sour cream or Greek yogurt for dipping.