Polish dumplings “pierogi” with tomato sauce and with sage and butter sauce.
Sometimes there are some things that are just better when bought than when made at home. At least for some of us.
Pierogi, the stuffed polish dumplings for me is one of them. There is no way that I can even manage to make them at home, I won’y event try, let alone make them any good.
So the supermarket version does just fine for me, the only thing that I did here are the two fresh sauces for them, quick and easy in under 5 minutes.
These two sauces work well also with stuffed pasta, ravioli or tortellini.
- 1 pack (400g) pierogi dumplins
- 50g butter or 50ml olive (or rapeseed) oil
- 7-8 fresh sage leaves
- 3-4 garlic cloves
- 20 kalamata olives
- sprig of thyme
- 200ml tomato passata
- salt, peper
Prepare the pierogi in hot water as per pack instructions. Keep warm.
For the sage and butter sauce, melt the butter over medium heat in a pan. Or heat up the oil if you prefer a healthier option (olive or rapeseed oil).
Add the sliced garlic and fry lightly for a few seconds until it starts to brown. Add the sage leaves, roughly chopped.
Fry until crisp (a few seconds more) and season with salt and pepper to taste.
Optionally a touch of lemon juice can be added at the end. Pour over the polish dumplings and serve hot.
For the tomato, olives and thyme sauce heat the oil again in a frying pan. Add the passata sauce (tomato sauce) and the olives, season with salt and pepper.
Take care with the salt as the olives can be quite salty.
Let the sauce simmer for a few minutes to ensure that it’s piping hot and the olives are hot as well.
Pour the sauce over the polish dumplings, and garnish with fresh thyme.
Two sauces in under 5 minutes, two fresh, light and quick dishes for lunch. Or dinner.