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". ---------------------------------------------------------------------------
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Ingredients
