Pierogi Sauces and Toppings - What To Serve With Pierogi

Name: Pierogi Sauces and Toppings - What To Serve With Pierogi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Bacon; onion; sour cream; 2 tablespoons butter; 2 teaspoons flour; 1/2 cup milk; 1/4 cup chicken broth; 1/2 cup Parmesan Cheese; salt; black pepper; 1/2 cup butter; 1/2 cup breadcrumbs; 1-2 tablespoons sugar; cinnamon; 2 tablespoons butter; 1 tablespoon flour; 2 cloves garlic; 1 cup chicken broth; 3/4 cup heavy cream; 1/4 cup milk; 1 teaspoon lemon juice; 1/2 teaspoon Dijon mustard; dill; salt; black pepper; 1/2 cup sour cream; 1/2 cup buttermilk; 1/2 cup mayonnaise; 1/2 teaspoon parsley; 1/2 teaspoon chives

User Reviews

5

8 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
625 kcal
Course
Condiments
Cuisine
Polish

Pierogi Sauces and Toppings - What To Serve With Pierogi

Yael Holden

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Ingredients

Servings

the best topping:

Bacon or butter if not using bacon, thick-cut
onion
sour cream

cheese sauce:

2 tablespoons butter
2 teaspoons flour
1/2 cup milk
1/4 cup chicken broth
1/2 cup Parmesan Cheese 45g, grated
salt to taste
black pepper to taste

sweet buttered breadcrumbs (for sweet pierogi):

1/2 cup butter
1/2 cup breadcrumbs fine, 1 tablespoon (70g
1-2 tablespoons sugar or to taste
cinnamon

dill sauce:

2 tablespoons butter
1 tablespoon flour
2 cloves garlic
1 cup chicken broth
3/4 cup heavy cream
1/4 cup milk
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
dill small bunch, chopped
salt
black pepper

ranch dipping sauce:

1/2 cup sour cream 120g
1/2 cup buttermilk 120g
1/2 cup mayonnaise 100g
1/2 teaspoon parsley dried
1/2 teaspoon chives dried
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2-3/4 teaspoon lemon juice or to taste
salt to taste
black pepper to taste

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Instructions

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The best topping:

Vegetarian version: pour melted butter over pierogi and serve with dollops of sour cream. You can also cut onion into thin slices and cook for 5-10 minutes in butter until soft and a little bit browned. Top pierogi with the onions.
Bacon and onion topping: Cook bacon in a pan until browned and crispy then put on a plate. Cook thinly sliced onions in the fat rendered from bacon (adding more butter if necessary), until soft, about 5-10 minutes. Top your pierogi with onions and bacon, put a dollop of sour cream on the side.

Cheese sauce:

Melt the butter in a pan or medium saucepan. Add flour and whisk until combined, cook for 1 minute at low heat. Add milk and broth, whisk to combine, and bring to a gentle boil. Add parmesan cheese and cook until melted. Season the sauce with salt and pepper.

Sweet breadcrumbs:

Melt the butter in a pan, add the breadcrumbs and sugar. Cook, stirring over medium heat until breadcrumbs are golden in color (2-3 minutes). Sprinkle with cinnamon to taste.

Dill sauce:

Add the butter to the pan. When it’s melted, add finely chopped garlic and cook for 30 seconds, then whisk in the flour.
Add the broth, cream, milk, lemon juice, and mustard. Cook for a couple of minutes until the sauce is thickened.
Take the pan off the heat, add the chopped dill, and season the sauce with salt and pepper, to taste.