Best 3 Pierogies With Tomatoes Caramelized Onions And Dill Recipes

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Pierogi, the delectable dumplings of Polish origin, are a culinary delight enjoyed by many. This article delves into the art of creating a mouthwatering dish featuring pierogies accompanied by a tantalizing combination of tomatoes, caramelized onions, and fresh dill. Prepare to embark on a culinary journey that will elevate your taste buds and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL



Pierogies With Tomatoes, Caramelized Onions and Dill image

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

2 medium onions, quartered lengthwise
3 tablespoons vegetable oil
1 teaspoon caraway seed
1 turkish bay leaves or 1/2 california bay leaf
15 ounces diced tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon sugar
1/4 cup chopped dill (more for serving)
24 frozen potato-cheddar pierogies (preferably Mrs. T's, not thawed)
sour cream, accompaniment

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



Pierogies with Tomatoes, Browned Onions, and Dill image

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

2 medium onions, quartered lengthwise
3 tablespoons vegetable oil
1 teaspoon caraway seeds
1 Turkish bay leaf or 1/2 California
1 (14- to 15-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon sugar
1/3 cup chopped dill
24 frozen potato-Cheddar pierogies (preferably Mrs. T's; not thawed)
Accompaniment: sour cream

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.

HOME MADE PIEROGIES WITH CARAMELIZED ONION



Home Made Pierogies With Caramelized Onion image

This is a wonderful recipe passed down to me from one of the most talented chefs ever, my Grandma Rose! These are delicious and they freeze well!

Provided by Cleanfreshcuisine

Categories     < 60 Mins

Time 1h

Yield 30 Pierogies

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup olive oil
1 cup warm water
1 beaten egg
1 (32 ounce) jar sauerkraut, well drained
2 large sweet onions, peeled and cut into half rings
3/4 cup butter, divided (1/2 Cup to brown the pierogies and 1/4 cup to brown the onion)
1/8 cup dry red wine

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.

Nutrition Facts : Calories 130.6, Fat 6.8, SaturatedFat 3.3, Cholesterol 18.4, Sodium 337.8, Carbohydrate 15.1, Fiber 1.5, Sugar 1.1, Protein 2.4

Tips:

  • Choose the right pierogies. Fresh pierogies are best, but frozen pierogies can also be used. If using frozen pierogies, thaw them completely before cooking.
  • Cook the pierogies properly. Pierogies can be boiled, fried, or baked. Boiling is the most common method and results in a soft and fluffy pierogi. Frying creates a crispy exterior and a soft and chewy interior. Baking is a good option for a healthier pierogi.
  • Use fresh, high-quality ingredients for the sauce. The sauce is what really makes this dish special, so it's important to use fresh, high-quality ingredients. Use ripe tomatoes, sweet onions, and fresh dill.
  • Don't overcrowd the pan when cooking the pierogies. If you overcrowd the pan, the pierogies will not cook evenly. Cook them in batches if necessary.
  • Serve the pierogies immediately. Pierogies are best when served hot and fresh. If you need to make them ahead of time, you can cook them and then reheat them in the sauce before serving.

Conclusion:

Pierogies with tomatoes, caramelized onions, and dill is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.

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