1. In large skillet, heat 1 tablespoon oil over medium heat; add onion and cook and stir 5 minutes or until soft. Add apple and sauerkraut; cook and stir 5 minutes or until sauerkraut is very tender. Makes about 1¼ cups.
2. In small bowl, whisk yogurt, 1 tablespoon dill and ¼ teaspoon pepper.
3. Lay wrappers on work surface; place about 1 tablespoon sauerkraut-apple mixture in center of each wrapper. Brush edges of wrappers with water; fold wrappers diagonally in half over filling; press edges together to seal. Makes 20 pierogies.
4. In batches, in large skillet, heat 1 tablespoon oil over medium heat; add pierogies and cook 2 minutes or until browned, turning once. Repeat with remaining oil and pierogies. Serve with Dill-Yogurt Sauce sprinkled with remaining 1 tablespoon dill.
- 14 g Fat
- 2 g Saturated Fat
- 6 mg Cholesterol
- 402 mg Sodium
- 34 g Carbohydrates
- 2 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 9 g Protien
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Nutritional Information
- 14 g Fat
- 2 g Saturated Fat
- 6 mg Cholesterol
- 402 mg Sodium
- 34 g Carbohydrates
- 2 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 9 g Protien
Directions
1. In large skillet, heat 1 tablespoon oil over medium heat; add onion and cook and stir 5 minutes or until soft. Add apple and sauerkraut; cook and stir 5 minutes or until sauerkraut is very tender. Makes about 1¼ cups.
2. In small bowl, whisk yogurt, 1 tablespoon dill and ¼ teaspoon pepper.
3. Lay wrappers on work surface; place about 1 tablespoon sauerkraut-apple mixture in center of each wrapper. Brush edges of wrappers with water; fold wrappers diagonally in half over filling; press edges together to seal. Makes 20 pierogies.
4. In batches, in large skillet, heat 1 tablespoon oil over medium heat; add pierogies and cook 2 minutes or until browned, turning once. Repeat with remaining oil and pierogies. Serve with Dill-Yogurt Sauce sprinkled with remaining 1 tablespoon dill.