PIEROGIES POT STICKERS WITH ORANGE-SOY DIPPING SAUCE

Pierogies Pot Stickers With Orange-Soy Dipping Sauce image

Provided by Manami

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

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8 green onions, divided (scallions)
1 1/2 cups low sodium chicken broth
1/2 cup water
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

Steps:

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.
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.
Chop remaining 2 of the green onions.
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.
Add pierogies in a single layer.
Reduce heat to med-high.
Cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
Remove ginger.
Add chopped green onions.
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.
Remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
Serve with Orange-Soy Dipping Sauce and drained green onion "brushes".