A quick and adaptable pierogies recipe to turn quick-cooking pierogies into a complete meal. Find some protein (read: any ham, sausage, leftover tofu or beans), combine with some veggies (try green onions, peppers, broccoli). By the time the pierogies are done boiling, you’ll have a rich sauce that complements those potato delights.
Place a large pot of water on to boil and cook pierogies according to instructions. Next, chop the onions thinly.
While pierogies are boiling: In large skillet over medium heat, sauté onion with Adobo and oregano in olive oil, about 3-4 minutes until tender. Slice the ham into 1-inch squares. Add ham and yogurt to the sautéed onions, then reduce heat to low and simmer briefly for 1-2 minutes until warmed.
When pierogies are done, drain well and add to sauce, stir gently and serve.
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