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Pierogies Pot Stickers With Orange-Soy

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Ingredients

Adjust Servings:
8 green onions, divided (scallions)
1 1/2 cups low sodium chicken broth
1/2 cup water
2 2 tablespoons canola oil or 2 tablespoons butter
4 slices fresh ginger (each slice 1/4-inch thick)
10 potato & cheese pierogies (frozen)
1/4 cup fresh cilantro leaves (chopped)
1 tablespoon toasted sesame seeds
1/3 cup soy sauce
1/4 cup orange juice
4 teaspoons rice wine vinegar
1 1/2 teaspoons finely minced crystallized ginger
1 tablespoon asian hot chili oil
2 teaspoons minced garlic

Nutritional information

129.1
Calories
82 g
Calories From Fat
9.1 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
1373.2 mg
Sodium
8 g
Carbs
1.6 g
Dietary Fiber
2.6 g
Sugars
5.7 g
Protein
136g
Serving Size

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Pierogies Pot Stickers With Orange-Soy

Features:
    Cuisine:

    This recipe along with 6 pages of other tasty sounding recipes are on Mrs. T's brand frozen pierogies website, "www.pierogies.com".

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pierogies Pot Stickers With Orange-Soy Dipping Sauce, These potstickers are wonderful and very flavorful! This is a new way to cook and prepare them and I thought you might enjoy! Found these on That’s My Home web site Prepare the dipping sauce first , This recipe along with 6 pages of other tasty sounding recipes are on Mrs T’s brand frozen pierogies website, www pierogies com , These potstickers are wonderful and very flavorful! This is a new way to cook and prepare them and I thought you might enjoy! Found these on That’s My Home web site Prepare the dipping sauce first


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    Steps

    1
    Done

    To Prepare Dipping Sauce; Combine Soy Sauce, Orange Juice, Rice Wine Vinegar, Crystallized Ginger, Hot Chili Oil and Minced Garlic in a Small Mixing Bowl; Set Aside.

    2
    Done

    Cut 6 Green Onions Into 5" Lengths. Make Into "brushes": Slice Into Thin Strips, Leaving Bottoms Intact; Immerse in a Bowl of Ice Water and Set Aside.

    3
    Done

    Chop Remaining 2 of the Green Onions.

    4
    Done

    in a Large Nonstick Skillet Over High Heat, Bring Broth, 1/2 Cup Water, Peanut Oil or Canola Oil or Butter, and Ginger to a Boil.

    5
    Done

    Add Pierogies in a Single Layer.

    6
    Done

    Reduce Heat to Med-High.

    7
    Done

    Cook Uncovered, Until All Liquid Is Absorbed and Pierogies Begin to Sizzle, About 10 Minutes.

    8
    Done

    Remove Ginger.

    9
    Done

    Add Chopped Green Onions.

    10
    Done

    Continue to Cook, Shaking Pan Often Without Turning Peirogies, Until Golden and Crisp on the Bottom, 3-5 Minutes, Rearranging Pierogies For Even Browning, but Do not Turn.

    11
    Done

    Remove to Platter; Sprinkle With Chopped Cilantro and Toasted Sesame Seed.

    12
    Done

    Serve With Orange-Soy Dipping Sauce and Drained Green Onion "brushes".

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    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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