MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
- Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
- Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
- Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.
PIEROGIES POT STICKERS WITH HERBS AND SOUR CREAM
This recipe is taken from Rachael Ray's "Cooking 'Round the Clock" cookbook. It turns the frozen pierogies you get at any grocery store into a fantastic, cripsy alternative to the usual soggy, boiled ones and makes a yummy snack or sidedish. Make these on game day and your guests will kiss the ground you walk on! Feel free to experiment with different herbs and spices - basil or crushed red pepper might be good.
Provided by SkinsFan
Categories Lunch/Snacks
Time 15m
Yield 12 pierogies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover the bottom of a skillet with softened butter. Arrange pierogies in the pan in a single layer. Add 1 cup water. Cover pan and place over medium-high heat. Cook, covered, 8 minutes.
- Remove lid and cook out any remaining liquid. Let the pierogies stick to the pan and brown in the butter as the liquid evaporates. (I find that this usually takes at least 5 minutes. Try to gently nudge a pierogi - if it doesn't move easily, then it's not done yet.) Remove crisp pierogies from heat and add chopped herbs and season with salt and pepper. Turn to coat and serve with sour cream on the side. Yum!
- NOTE: If you're using a smaller pan for this and must make two separate batches, I recommend that you wipe out the "old" butter and recoat with fresh butter before starting the second batch.
Nutrition Facts : Calories 188.6, Fat 20, SaturatedFat 12.1, Cholesterol 52.8, Sodium 125.1, Carbohydrate 1.9, Fiber 0.1, Sugar 2.1, Protein 1.4
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGIES POT STICKERS WITH ORANGE-SOY DIPPING SAUCE
These potstickers are wonderful and very flavorful! This is a new way to cook and prepare them and I thought you might enjoy! Found these on "That's My Home" web site. Prepare the dipping sauce first.
Provided by Manami
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dipping sauce; combine soy sauce, orange juice, rice wine vinegar, crystallized ginger, hot chili oil and minced garlic in a small mixing bowl; set aside.
- Cut 6 green onions into 5" lengths. Make into "brushes": slice into thin strips, leaving bottoms intact; immerse in a bowl of ice water and set aside.
- Chop remaining 2 of the green onions.
- In a large nonstick skillet over high heat, bring broth, 1/2 cup water, peanut oil or canola oil or butter, and ginger to a boil.
- Add pierogies in a single layer.
- Reduce heat to med-high.
- Cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
- Remove ginger.
- Add chopped green onions.
- Continue to cook, shaking pan often without turning peirogies, until golden and crisp on the bottom, 3-5 minutes, rearranging pierogies for even browning, but do not turn.
- Remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
- Serve with Orange-Soy Dipping Sauce and drained green onion "brushes".
Nutrition Facts : Calories 129.1, Fat 9.1, SaturatedFat 1.6, Sodium 1373.2, Carbohydrate 8, Fiber 1.6, Sugar 2.6, Protein 5.7
POTATO PIEROGI WITH SOUR CREAM RECIPE
Skillet-cooked until golden brown, then served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
- Mix remaining cream cheese with potatoes, onions and pepper until blended.
- Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
- Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
- Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
- Mix sour cream and chives until blended. Serve with the pierogi.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "pierogies pot stickers with herbs and sour cream food"
POT STICKER PEROGIES | TASTEMADE
From tastemade.com
AUTHENTIC POLISH PIEROGI RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
THE 15 BEST SAUCES FOR PIEROGI (AND TOPPINGS) – HAPPY MUNCHER
From happymuncher.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY IDEAS - SUBSTITUTE …
MAKE HOMEMADE PIEROGIES FOR NATIONAL PIEROGI DAY | CNN
From cnn.com
MY VERSION OF MY FRIEND JONS POLISH STIR FRY AND PIEROGIS ...
From homeandrecipe.com
WHAT TO SERVE WITH PEROGIES: 7 CLASSIC SIDES - KITCHEN ...
From kitchenambition.com
PIEROGI DOUGH WITH SOUR CREAM — SALT & BAKER
From saltandbaker.com
PIEROGIES POT STICKERS WITH HERBS AND SOUR CREAM RECIPE ...
From pinterest.com
PIEROGIES WITH HERB SOUR CREAM - SOLI ORGANIC
From soliorganic.com
PIEROGIES POT STICKERS WITH ORANGE SOY DIPPING SAUCE FOOD
From cooking-guide.com
MY VERSION OF MY FRIEND JONS POLISH STIR FRY AND PIEROGIS ...
From tfrecipes.com
PEROGIES WITH SOUR CREAM RECIPES ALL YOU NEED IS ...
From stevehacks.com
PEROGIES AND SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIEROGIES - DEFINITION OF PIEROGIES BY THE FREE DICTIONARY
From thefreedictionary.com
PIEROGIES POT STICKERS WITH HERBS AND SOUR CREAM RECIPE
From recipeofhealth.com
PIEROGI SKEWERS WITH CARAMELIZED ONION SOUR CREAM ...
From heinens.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES
From insanelygoodrecipes.com
PEROGIES - DEFINITION OF PEROGIES BY THE FREE DICTIONARY
From thefreedictionary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love