Pierogies Pot Stickers With Herbs and Sour Cream

READY IN: 15mins
Recipe by SkinsFan

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.

Top Review by averybird

I bought some pierogies from a little Russian shop down the street with no idea how to cook them up. Then I saw this recipe and new I had to try it. Mine turned out heavenly! The trifecta of dill, parsley, and chives is dead on and I would not recommend trying it with any other herbs. The dill with the sour cream is especially yummy. These pierogies puff up like soft pillows with a golden crust. One thing, you should be very careful to keep an eye on them in the last 5 minutes when they are browning in the pan. I looked over at 3-ish minutes and they were done and I was hurrying to remove them. Any longer and I would have risked burning them. It doesn't say but maybe the heat should be turned down in the last step to avoid this potential catastrophe? I served these for dinner with Pickled Beets and the fabulous Recipe#441862. Delicious, thank you! [Made for Spring Safari PAC 2013]

Ingredients Nutrition

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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