Polish Stir-Fry And Pierogis Pot Stickers With Sour Cream

Recipe Ingredients

3 tablespoons	45ml	Softened butter
1		Frozen pierogis, potato filled dumplings - any brand or variety
1 1/2 lbs	681g / 24oz	Kielbasa - cut large slices on
		An angle
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Red onion - quartered, sliced (large)
1 1/2 lbs	681g / 24oz	Kale - trimmed, and
		Coarsely chopped
1 lb	454g / 16oz	Sauerkraut - drained
1 teaspoon	5ml	Ground mustard
		= (or 2 tbspns prepared spicy brown
		Mustard)
1 teaspoon	5ml	Sweet paprika
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh dill
		= (or 2 tspns dried dill leaves)
2 tablespoons	30ml	Chopped chives
		A handful of parsley leaves - chopped
1 cup	237ml	Sour cream

Recipe Instructions

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.

This recipe yields 4 servings.

Recommended beverage: Icy cold beer in frosted glass or beer mug.

Description:

"My version of my friend Jon's Polish stir-fry and pierogis pot stickers"

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E26) - from the TV FOOD NETWORK

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