I was actually forced to photograph this dish even though I had *such* confidence that it would suck and that I would not need a photo. I was pleasantly wrong, and happy I took the photo, albeit a crappy one. Nonetheless, this was really very good! I’ve been talking with my officemate about Polish food and it got me wanting pierogis. After reading a lot of mixed reviews about this recipe (Rachael Ray), I decided to give it a shot anyway. This whole thing came together in about 20 minutes and was very good. The sour cream absolutely makes this dish – do not skip that.
Polish Stir Fry
serves 4 / adapted from this recipe
Here’s what I used:
- 14 oz turkey kielbasa
- 8 ounce package of cheddar and potato pierogis
- 1 large red onion, quartered and sliced
- 1 bunch kale, removed from stem and coarsely chopped
- 3/4 pound sauerkraut, drained
- 1 tsp ground mustard
- 1 tsp paprika
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh dill
- 2 tbsp chopped chives
- 1 cup sour cream (low-fat is fine)
- 2-3 tbsp butter
- 2 tsp olive oil
Here’s what I did:
Melt a tbsp of butter or so in a large non-stick skillet. Arrange the pierogis in the pan in a single layer, add 1 cup water, and cover. Cook over medium heat for about 8 minutes and then remove the lid too cook off any remaining liquid to the pot (if there’s a lot, increase the heat. This may take a good 10 mins. so plan accordingly).
Cut up the kielbasa into chunks and brown in a large skillet over medium-high heat. Heat a large skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Add about 1 tbsp of butter to the pan and cook the onions for a few minutes. Add chopped kale in batches as it wilts. When kale is wilted, add sauerkraut. Season with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
Let the pierogis brown as the liquid evaporates and serve on top of the stir fry.
Stir the chopped herbs and sour cream together. Stick your face in it.