Pierogies Pot Stickers With Herbs and Sour Cream |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. Ingredients:
3 tablespoons butter, softened |
1 lb frozen potato pierogi, any kind |
1 cup water |
salt and pepper |
2 tablespoons fresh dill, chopped or 2 teaspoons dried dill leaves |
2 tablespoons fresh chives, chopped |
2 tablespoons fresh flat-leaf parsley, chopped |
1 cup sour cream |
Directions:
1. 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.
2. 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!
3. 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.
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