1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1Cover 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.
- 2Remove 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!
- 3NOTE: 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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Nutritional Facts for Pierogies Pot Stickers With Herbs and Sour Cream
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 188.5
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 12.0 g
- Cholesterol 52.8 mg
- Sodium 125.0 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.1 g
- Sugars 2.0 g
- Protein 1.3 g
The following items or measurements are not included:
frozen potato pierogies