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Talk about the Old Country: Pierogies with Tomatoes, Browned Onions, and Dill

November 4, 2007

Oh delicious potato dumplings

Update: Want to see a new and improved version of this recipe? Here ya go.

I have a serious weakness for pierogies. Little pasta pockets filled with mashed potatoes and cheese? What could be better? I usually pan fry them with just a bit of oil and butter, so they are crispy on the outside and warm and creamy on the inside. I have been known to make an entire meal of nothing but pierogies, on those nights when I’m feeling the need for comfort food. So when I saw this recipe on epicurious, I knew I would have to try it. It seems a little easier to justify eating pierogies for dinner when you put tomatoes and stuff on them, at least to me. I’ll take any reason to justify eating things that are really not that good for me. Putting broccoli in macaroni and cheese makes it health food, right?

So one cold day last week, I figured it was time for a pierogie dinner.

Unfortunately, this wasn’t quite as amazing as I had predicted. For one thing, it called for a different preparation of the pierogies: They were boiled, rather than pan fried. I actually think boiling pierogies is the traditional way to prepare them, but I have to say, they just weren’t as awesome without that crispy, crackly, browned outside. And I think a crisper outer wrapper would have helped them stand up a little better to the SERIOUS onion action. This is not something you want to eat before make outs.

Pierogies and Onions

The sauce was a little more liquid and soupy than I wanted. I guess I envisioned the pierogies cloaked in a thick, creamy, tomato-ey blanket, though I’m not sure why. Nothing in the recipe indicated creamy tomato blanket. These shortcomings are minor, though, and are balanced by the fresh dill taste, and, of course, by the pierogies. I’ll probably try to experiment a bit in the future. Probably half as much onion, a little cream, all things could could potentially make this a wintertime comfort food staple.

Red Dish

Pierogies with Tomatoes, Browned Onions, and Dill

  • 1 large onion, cut into slices
  • 2 T. vegetable oil
  • 1 tsp. caraway seeds
  • 1 15-ounce can of diced tomatoes
  • 1 c. chicken stock or broth
  • 1 tsp. sugar
  • 1/3 c. chopped dill
  • a box or two of frozen pierogies (the original recipe says, “preferably Mrs. T’s,” and I have to agree–they are the best)
  • sour cream to serve

Fill a large pot with lightly salted water and bring to a boil, then reduce heat and keep at a simmer until you’re ready to cook the pierogies.

While you’re waiting for the water to boil, heat the oil in a large, heavy skillet over medium-high heat until it’s hot, then cook caraway seeds for about 30 seconds. Add the onions and cook, stirring occasionally, until they start to turn golden and transclucent, for about 8 to 10 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and just beginning to char, for about 3 or 4 minutes. Carefully stir in tomatoes with their juice, the broth, sugar, and a bit of salt and pepper. Cook everything down for another 5 to 7 minutes, until it thickens just a bit. Stir in dill, lower the heat, and simmer.

Boil pierogies until they’re cooked through, for about 7 minutes (they should start to float when they’re done), then drain. Serve topped with tomato sauce, with sour cream on the side.

2 Comments leave one →
  1. emeraldcityliving permalink
    November 15, 2007 8:28 pm

    This sounds so good…I heart pierogies too! From one carb junkie to another….:-)


  1. Update! Pierogi with Tomato Dill Sauce « The Kitchen Illiterate

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