In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt. Set aside.
Boil pierogies as directed on package; drain.
In a 12-inch skillet over medium heat in hot butter, sauté pierogies, turning occasionally, until golden brown, about 8 to 10 minutes. Sprinkle pierogies evenly with poppy seed mixture as they begin to brown. Arrange pierogies on serving plate.
Meanwhile, in a medium glass bowl combine cream cheese and water. Place bowl in microwave and cook at medium high (70% power) for 20 to 30 seconds, stirring occasionally, until sauce is smooth, warm and saucy. Top each pierogy with some cream cheese mixture and a piece of smoked salmon.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!