Kung Pao Perogies


Kung Pao Perogies

Course 4. Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Pelmeni
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Soy sauce
  • 1 tbsp. Hoisin sauce
  • 1 tbsp. Sesame oil
  • 2 tbsp. Sugar
  • 1 tbsp. Cornstarch
  • 2 tbsp. Canola oil
  • 8 Dried chilies
  • 1 Large garlic clove thinly sliced
  • 1 tsp. Fresh ginger minced
  • 2 tbsp. Unsalted peanuts
  • 2 Green onions thinly sliced, white and green parts
  • Possible Toppings: Cilantro, Chillies


  • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  • In a bowl, whisk together vinegar, soy, hoisin, sesame oil sugar and corn starch. Set aside.
  • Heat the oil in a large skillet or wok over medium heat. Add chillies and sauté for 1 min.
  • Add garlic and ginger and sauté for an additional minute.
  • Pour in sauce and perogies and mix well. Add peanuts and stir for an additional minute.
  • Garnish with green onions and serve immediately.