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I have a knack around my house for finding good jokes. Ok, maybe I would say that, but no one else in my house would, but here is one for you anyway: Q. What do you get when you mix Chinese and Polish?
This sounds like a bad joke happening to me all over again, but it's not. It is the creation of Kung Pao Pierogies. The creamy texture from the potato and onion pierogies finds the perfect marriage with the rich, syrupy and slightly spicy Kung Pao sauce. Adding the crunch of crushed peanuts on top expands the dish by giving a texture difference to a each bite.
I promise that if you set these out as an appetizer or have as a meal on it's own, they will satisfy your guests and you may be telling jokes like:
Q. What did the hippie say to the invisible man?
A. Hey man, your out of sight!
I guess I had better stick with cooking...
Ingredients:
2 - 16 oz boxes of Mrs. T's Potato and Onion Pierogies
1 cup Kung Pao Sauce (Walmart carries this)
6 tbs Sweet Chili Sauce (Walmart also carries this)
2 tbs Sriaracha
2 tbs Oyster Sauce
1/4 cup peanuts, crushed
1/4 cup cilantro, finely chopped
2 tbs olive oil
3 tbs butter
Directions:
In a small saucepan, combine the Kung Pao, Sweet Chili, Sriaracha & Oyster sauces.
Bring the sauce to a boil, then reduce to a simmer, stirring frequently.
In a large skillet, over medium high heat, add enough olive oil to coat the bottom of the pan and the butter.
Once the butter is melted, place the frozen pierogies in, turning frequently for about 15 minutes until the edges are brown and just about to start crisping up.
Remove to a serving dish and pour the sauce over.
After mixed well so the sauce is coating the pierogies, add almost all of the peanuts and cilantro, and gently mix.
For presentation sprinkle the last of the peanuts and cilantro over the top.
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