Update! Pierogi with Tomato Dill Sauce

As I near the three year anniversary of this here bloggity blog, I’ve been reading back over old posts. And I’m kind of embarrassed to admit how frequently I wrote things like, “This recipe wasn’t perfect, but I will definitely try to improve on it and let you know how that goes.” I’m embarrassed because I almost never actually tried to improve those recipes. When I first started learning how to cook, I had a real aversion to repeating recipes, and if something wasn’t memorably awesome the first time around, the chances of it getting another go were pretty slim.

Well, now that I know a little more in the ways of the kitchen, I’m starting to get more curious about those initially not-so-exciting recipes, and I think I’m finally ready to try to improve on them. I’ve decided that it’s finally time to start making good on all those promises, and I’ve started with this: Pierogi with Browned Onion, Tomatoes, and Dill.

The first time around, this recipe was not really what I had been envisioning. It was too onion-y, and the separate ingredients in the sauce just didn’t really cohere into something spectacular. It was basically like eating pierogi topped with caramelized onions, tomatoes, and dill. Something was missing, and that something was cream.

This time around, I set out to make a sauce, not a topping. I briefly contemplated making my own pierogi, but I wanted to focus on getting this sauce right, and making pierogi would only have been a distraction. I went with the supermarket staple, Mrs. T’s, and they were as good as I remembered. You have three options for cooking the pierogi: You can boil them, bake them, or pan fry them. I decided to try baking, as boiling had previously proved disappointing, and I thought baking would be a little less fat intensive. I must admit, however, that while baking is easier and marginally healthier, pierogi really are best when they’re pan fried.

The sauce, though, makes a great accompaniment, no matter how those piergoi are cooked. It is piquant and just a little bit sweet, and provides a nice acidic counterpart to the doughy, starchy piergoi.

Pierogi with Tomato Dill Sauce
Adapted from Gourmet

• 2 T. olive oil or butter
• 1/2 a small yellow onion, sliced
• 1 14-ounce can of crushed tomatoes or tomato puree(the smoother the better)
• 1 bay leaf
• 1/2 c. chicken or vegetable broth
• 1 tsp. sugar
• 1/3 c. heavy cream
• 1/4 c. chopped fresh dill
• salt and pepper
• 1 package of frozen pierogi

Heat the oil or butter in a medium skillet over medium heat. When it’s hot, lower the heat and add the onions. Spread them out in a single layer in the pan, and leave them to brown and caramelize for about 20 minutes, stirring only once, if they seem to be browning unevenly.

Once the onions are browned to your liking, add the tomatoes and bay leaf, and stir well. Then stir in the broth and the sugar. Let the sauce cook for at least 10 minutes while you prepare the pierogi to your liking. When the pierogi is ready and the sauce is cooked through, stir the heavy cream into the sauce. Stir until combined, then add the dill and salt and pepper to taste. Cook for just another minute or two, then serve the sauce over the piergoi. Be judicious with the sauce: You don’t want too much or it will overwhelm the lovely potato awesomeness of the pierogi.

If you’re feeling especially indulgent, you can top it with a small dollop of sour cream or plain yogurt, and a sprinkling of parsley or dill.

This is one recipe I’m glad I unearthed and improved. And next time, I might even have the gumption to make my own pierogi.