Perogies with Dilled Yogourt Sauce


  • Prep Time5 mins
  • Total Time5 mins
  • Makes6 servings
*PLUS Cooking time: 10 minutes


  • 1 kg frozen perogies

  • 3 tbsp butter

  • 1/2 red onion

  • 250-g pkg sliced mushrooms

  • 1 lemon

  • 1/2 cup sour cream or plain yogurt

  • 2 tbsp chopped fresh dill


  • Boil perogies following package directions. Meanwhile, melt butter in a large, wide non-stick frying pan over medium heat. Add onion. Stir often until soft, 5 min. Add mushrooms and stir often until brown around edges, 5 min. Then remove from heat. Finely grate lemon peel into a bowl. Squeeze in 2 tbsp (30 mL) juice. Stir in yogourt and dill.

  • When perogies are cooked, drain well. Add to mushroom mixture in pan along with yogourt mixture. Stir over medium heat until perogies are coated, 2 min.

Nutrition (per serving)

Calories 363, Protein 12g, Carbohydrates 61g, Fat 8g, Fibre 7g.

There's nothing stodgy or old-world about perogies when they're coated with a zesty herbed cream sauce.