Pierogies Pot Stickers With Orange-soy Dipping Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 green onions, divided (scallions)
• 1 1/2 cups low sodium chicken broth
• 1/2 cup water
• 2 tablespoons peanut oil or 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

Recipe

• 1 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 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 chop remaining 2 of the green onions.
• 4 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 add pierogies in a single layer.
• 6 reduce heat to med-high.
• 7 cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
• 8 remove ginger.
• 9 add chopped green onions.
• 10 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 remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
• 12 serve with orange-soy dipping sauce and drained green onion "brushes".