My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 3 tablespoons softened butter
  • 1 package frozen pierogis, potato filled dumplings -- any brand or variety
  • 1 1/2 pounds kielbasa, cut in large slices on an angle
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • 1 tablespoon butter
  • 1 large red onion, quartered and sliced
  • 1 1/2 pounds kale, trimmed and coarsely chopped
  • 1 pound sauerkraut, drained
  • 1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
  • 1 teaspoon sweet paprika, 1/3 palm full
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
  • 2 tablespoons chopped chives
  • A handful of parsley leaves, chopped
  • 1 cup sour cream
Directions

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.


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