Loaded Crispy Perogies
- 24 pc premade frozen Perogies
- Oil for shallow frying
Boil perogies as directed on package then drain well and place on a tray in a single layer, making sure the perogies don’t touch, so that they wont stick together. Allow them to cool fully and absorb any surface water that may have been on the surface of the dough.
Preheat a medium sized high sided skillet filled with vegetable oil to 350 degrees Fahrenheit. Using wooden chopsticks or a slotted spoon, very gently place a few perogies in the oil making sure to not crowd the pan. Once golden brown on one side flip and cook till golden brown on the other side. Gently remove crispy perogies from the pan with chopsticks or slotted spoon and place on a tray lined with 2 layers of paper towels.
- 1 Tbsp Vegetable Oil
- 1⁄2 lb lean Ground Turkey
- 1⁄2 Tsp Smoked Paprika
- 1⁄2 Tsp freshly ground Black Peppercorns
- Kosher Salt
Preheat a medium sized skillet to high heat then place vegetable oil in the pan. Place turkey meat flat in a single layer and allow it to brown, don’t move it around, sprinkle evenly with smoked paprika and black pepper. When the meat is well browned after about 3 minutes, flip and start to “chop up” the meat in the pan using a wooden spoon. Once the meat is fully browned the size of bacon bits, season with salt to taste. Transfer to a tray to cool to room temperature.
- 1⁄4 C Sour Cream in a squeeze bottle or plastic wrap “piping bag”
- 3 Tbsp finely chopped fresh Chives
Place fried perogies on a platter, drizzle with sour cream, sprinkle with sautéed turkey and chopped chives.