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.
Ranch dipping sauce:
Add all the ingredients into a medium bowl and whisk until combined. Season to taste with lemon juice, salt, and pepper.
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Recipes for various mushroom sauces are linked in the body of the post.The calories shown are for the dill sauce.