Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the butter to the pan. When it’s melted, add finely chopped garlic and cook for 30 seconds, then whisk in the flour.

Step 6

Add the broth, cream, milk, lemon juice, and mustard. Cook for a couple of minutes until the sauce is thickened.

Step 7

Take the pan off the heat, add the chopped dill, and season the sauce with salt and pepper, to taste.

Step 8

Add all the ingredients into a medium bowl and whisk until combined. Season to taste with lemon juice, salt, and pepper.