It's a Keeper: Polish Stir Fry

This recipe was on 30 Minute Meals and is in Cooking Round the Clock. On the show, she called it My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream and shortened it to Polish Stir Fry for the cookbook.

To really enjoy this one, you have to think of it not as a pierogi and kielbasa dish, but as a polish spin on a stir fry and potstickers. The flavors are entirely polish, but the cooking method is asian. It was a great way to eat kale, but I went easy on the sauerkraut because it's not my favorite. You should use it all if you really like the stuff. This recipe was also easy to cut in half. Here's the full recipe with my comments in brackets:

3 tablespoons softened butter
1 package frozen pierogis, potato filled dumplings -- any brand or variety
1 1/2 pounds kielbasa, cut in large slices on an angle
1 tablespoon vegetable oil, 1 turn of the pan
1 tablespoon butter
1 large red onion, quartered and sliced
1 1/2 pounds kale, trimmed and coarsely chopped
1 pound sauerkraut, drained
1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard
1 teaspoon sweet paprika, 1/3 palm full
Salt and freshly ground black pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves
2 tablespoons chopped chives
A handful of parsley leaves, chopped
1 cup 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. [This took only about a minute or two.] 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. [In the cookbook, she turns the pierogis in the herbs (the herbs stick to them) and serves the plain sour cream on the side. I did both - turned them in the herbs and put some herbs in the sour cream. Tasted great.]

Wine recommendation: Recommended beverage: icy cold beer in frosted glass or beer mug.

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