Pierogies Pot Stickers with Orange Soy Dipping Sauce
Take your taste buds on a journey with these Pierogies Pot Stickers with Orange Soy Dipping Sauce—a fusion of traditional comfort food and Asian-inspired flavors. These golden, pan-fried dumplings are stuffed with a creamy, cheesy potato filling, making them the perfect hybrid of pierogies and pot stickers. Made from scratch with tender dough and topped off with a tangy and slightly sweet soy sauce infused with fresh orange juice, ginger, and garlic, this recipe offers a delightful balance of crispy and savory with a zesty finish. Ideal as an appetizer, snack, or main course, these pierogies pot stickers are sure to impress guests and elevate your weekly dinner menu. Don’t forget to garnish with sliced green onions for a pop of color and flavor. Perfect for fans of global cuisine looking to add a creative twist to homemade dumplings!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cups Water
- 2 tablespoons Butter (melted)
- 1.5 cups Potatoes (peeled and cubed)
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Onion (finely diced)
- 2 tablespoons Vegetable oil
- 0.25 cup Soy sauce
- 0.25 cup Orange juice
- 1 tablespoon Honey
- 1 teaspoon Rice vinegar
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 1 tablespoon Green onions (sliced, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water and melted butter, stirring until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 20 minutes.
Meanwhile, boil the potatoes in a pot of salted water until tender, about 10-12 minutes. Drain and mash the potatoes until smooth. Stir in the shredded cheddar cheese and diced onion. Set aside to cool slightly.
Roll out the dough on a floured surface to 1/8-inch thickness and cut into 3-inch circles using a cookie cutter or glass. Place a small spoonful of the potato filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Place the pierogies in the skillet, flat side down, ensuring they do not touch. Cook until the bottoms are golden brown and crispy, about 2-3 minutes.
Add 1/4 cup of water to the skillet, cover it with a lid, and let the pierogies steam until the water has evaporated and the pot stickers are cooked through, about 5 minutes. Remove the pierogies and set aside.
To prepare the dipping sauce, whisk together the soy sauce, orange juice, honey, rice vinegar, grated ginger, and minced garlic in a small bowl.
Serve the pierogies pot stickers warm, garnished with sliced green onions, alongside the orange soy dipping sauce. Enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5415 mg | 235% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 29.4 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 925 mg | 71% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1956 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
