If Pierogi could speak Italian, they would be covered in fragrant Marinara, Arrabiata or Puttanesca. These tomato-based sauces go well with Potato & Cheese (Ruskie), Spinach & Cheese or Meat Pierogi.
Sauces For Perogies
If Pierogi could speak Italian, they would be covered in fragrant Marinara, Arrabiata or Puttanesca. These tomato-based sauces go well with Potato & Cheese (Ruskie), Spinach & Cheese or Meat Pierogi.
Sauces For Perogies
Pierogi are traditionally eaten simply with melted butter, sour cream, or fried onions on top. But if you want to serve them with something more substantial or with dipping sauces, you absolutely can!
The tastiest of all sauces, garlic sauce keeps vampires away! But really, the pungent and aromatic garlic sauce is the perfect complement to any savory pierogi! Garlic aioli works great too!
If you leave the world of ketchup behind and move on to sauces made with tomatoes, pierogi will taste a whole lot better. You can serve tomato salsa, marinara, or even a homemade pasta sauce with pierogi and everyone will love it!
These crispy perogies are the handheld version of pan fried perogies. No need to worry about a greasy exterior. These are a tasty finger food with a tangy smokey dip.
If you are looking to add some flavor and texture to your pierogies, the right sauce and seasonings can really help! Here are some of the best sauces and seasonings to choose from, for both sweet and savory pierogies fillings.
There are quite a few different tomato-based sauces that you could serve alongside pierogies. You could opt for a more Italian-style marinara or Arrabiata, or a more spicy option of salsa with some jalapeno.
My family and I, love Pelmen perogies, because they are made out of real potatoes with nutritious and all-natural ingredients. Non-GMO flour or potatoes and no artificial ingredients. They offer wide range of mouthwatering meat filled and plant-based flavours, including vegetarian and vegan options.
Perogies from Pelmen contain all-natural ingredients that require minimal prep time and a big appetite. And today we are making creamy Alfredo perogies with cheddar cheese and onion from Pelmen Foods.
But our favourite flavoured perogies are with cheddar cheese and onion. And I always love to add a little creamy sauce to bring these perogies to another level. This time I will dunk perogies in Alfredo sauce, sprinkle with bacon and green peas. Simple and minimal preparation time for ultimate comfort food my family appreciate.
For even better flavour and crisp, I like to fry them a bit on a butter or bacon fat. Whenever I make a bacon, I reserve the fat from the bacon to be used for later. So bacon fat will make perogies even crispier and tastier.
You can serve perogies with any kind of sauce or none at all, they're amazing on their own. For this recipe, I went with a sage butter sauce because, well, it's just ridiculously good. Making your own perogies from scratch is quite a process, but you can always make double the recipe and freeze the surplus. Either way, the time you spend making perogies is definitely time well spent.Flour-wise, I go with Speerville Flours. Their whole white unbleached flour has a depth of flavor commercial flours just don't have. Unbleached flower is less processed and contains more of the original wheat kernel, making it healthier and darker in color. I just love the stuff!
Roll out half of the dough to about 1/8" thick. With a glass or dough cutter, cut out 3" circles, saving the trims.Put about 1/2 tablespoon of filling in the middle of each.Dip your finger in water and pass it around the edges so the dough will stick together nicely.Close the perogies making sure they are completely sealed. Set them aside on a pan.Repeat the process with the other half of the dough.Form a ball with the trimmings, roll and make some more.
Bring a pot of water to a boil, adding a teaspoon of salt.Drop about half of the perogies in and cook for 5-6 minutes or until they float on the surface.Remove from water and put on a plate with a paper towel to dry them.Cook the rest of the perogies the same way.
Blueberry perogies are kinda like tiny boiled blueberry pies. They are often eaten with sour cream or pan fried in butter, but this time Debbie and I made a blueberry sour cream sauce to spoon over them that I will always and forever eat them with. So freeking good! Like little bites of heaven lol.
Mr. TCW is a major perogies guy. I bet he could eat them for breakfast, lunch, and dinner no problem! They remind me of my childhood, too, because it is a meal my dad, sister, and I really enjoyed (my dad would buy a huge bag and we would try and count how many perogies came in a bag over the course of multiple meals.) I have made homemade perogies once and they were AMAZING! However, my lack of skill and patience made me realize that buying them store-bought is much easier (maybe when kiddo starts school I can venture down that road again.)
Now, typically most people either boil or fry their perogies. I am partial to boiling them and then frying them. Occasionally though, I like creating oven-baked perogies in tomato sauce! I remember seeing a photo on the box of perogies and thinking "hey, I can create something awesome like that!" And I must say, they were fantastic! Super easy, and little effort at all. I use a homemade sauce, but store-bought will work perfectly here. My dutch oven is quite small, but it still managed to hold a whole box of perogies.
Continue to ContentOven-Baked Perogies in Tomato SauceYield: 4Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour A fast and simple meal during the week! Oven-baked perogies in tomato sauce uses frozen perogies and your favorite sauce!
I feel these oven-baked perogies in tomato sauce can be amped up even more by adding more veggies (maybe portobellos next time!) For the non-vegetarian, add meat would definitely build heartiness. Maybe a great way to use leftover spaghetti sauce? My dad could totally eat this since if I decided to leave out any onions, but again, another recipe that can be customized to your liking.
My husband's grandmother showed my how to make perogies years ago but i haven't made them since - so much work, I suppose. Someday I'll give it a go. This recipe sounds perfect and store bought perogies make it so easy!
I definitely grew up on perogies and this takes me straight back to my childhood! I'm totally with you. While making perogies is fun. It's sometimes better to just buy the store-bought ones! Love this!
Alternatively you could make homemade perogies. Here is an amazing recipe for making perogies from scratch that I have used in the past. They are actually incredibly easy to make but are a little time consuming.
My favourite way to actually cook perogies is to first boil them and then fry them in a frying pan. Its technically not necessary to boil them first however I find the texture is better if you boil first then fry in a frying pan.
Thai inspired perogies with potatoes in curry sauce, a great fusion dish that is so comforting. It not only delivers in flavor but also texture. Want to try something totally out of the norm? Then this dish is for you!
I love the colors in this fusion recipe. The fresh basil so vibrant along with the green onion. The red peppers and their vibrancy, and that lovely sauce with those beautifully cooked potatoes and perogies all nested in it is just like being hugged!
I am loving the carb overload. The perogies so tender and filled with that smooth creamy potato cheddar and bathed in that nutty sweet spicy red curry, with those strands of soft caramalized onions is just music to my taste buds.
Thai inspired perogies with potatoes in curry sauce, a great fusion dish that is so comforting, it not only delivers in flavor but also texture. Want to try something totally out of the norm? Then this dish is for you!
Wow! Carb overload is right...this dish has two of my favourites; potatoes and perogies. I never think to switch up this classic comfort food but I think the Thai sauce would be a really nice change from butter and sour cream.
Thank you Bernice, so happy you are liking this fusion of culture. It is just so heartwarming to eat. Love the potatoes with the perogies and that heat and richness of the Thai sauce is just exquisite!
What goes with perogies and sausages. There are many options. Of course, perogies and sausages are good enough on their own. But if you want more, serve with some sauerkraut soup, sour cream, kapusta zasmazana fried cabbage, or simply with sauce!
You can serve perogies with any veggies you like. Just sautee some asparagus in lard or olive oil and season with salt and pepper. You can also follow the same method with chopped bell peppers, brussel sprouts, cabbage, mushrooms, or broccoli.
We all have our favorite foods and recipes. My favorite recipe is one of the only things my mother handed down to me that's worth anything. I have tweeked it here and there with seasonings and style and it is perfect. It is farmer sausage with a cream gravy drizzled over delicious perogies.
Meanwhile, if the perogies have a sturdy dough on them, they need to be thrown into boiling water for about two minutes before assembling the dish. Then arrange thawed perogies in a greased, deep covered baking dish. Pour the sauce over the perogies to coat them. Cover, and bake in preheated 350 F oven for 30 minutes or longer until bubbly and the dish looks browned and yummy.
Dress up these classic perogies with a creamy, white wine & mushroom sauce, it's a Newfound Perogi meal that is sure to impress! Don't forget to pair with your favourite white wine - try keeping it local!
If you are looking for healthier dips or sauces, look no further than yogurt based dips. They are healthier, light and have a slightly tangy taste that gives an extra zing. All you need is a few staple pantry ingredients along with creamy yogurt to make this amazing dip in just 5 minutes.
Perogies are a delightful snack for any day of the week. Usually the preparation of perogies takes a lot of time and effort and while that is sometimes worth it, other times it just is not. This recipe only has two ingredients and the prep takes as long as you are willing to fold and seal wonton wrappers. Then you just throw them in the air fryer and ta-da you have yourself some perogies for a lot less time, energy, or money than usual. If you have the energy to fold more than you can eat, they also freeze very well. I do a whole pack of wonton wrappers at a time, so I make around 50 and eat them over a couple of months.
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