Polish Stir-Fry And Pierogis Pot Stickers With Sour Cream

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"