Fried dumplings with broccoli and sausage in 20 minutes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 6 servings
Calories 221, total fat 12 G., saturated fats 3 G., proteins 13 G., carbohydrates 18 G., fiber 3 G., cholesterol 16 mg, sodium 345 mg, sugar 2 G.
Serving size: 1 of 6 servings
Calories 221, total fat 12 G., saturated fats 3 G., proteins 13 G., carbohydrates 18 G., fiber 3 G., cholesterol 16 mg, sodium 345 mg, sugar 2 G.
Potato vareniki are a great complement to the classic combination of all-natural sausage and broccoli topped with melting Parmesan. In this recipe, mini vareniki are prepared in the style of Chinese dumplings: pan-fried and then quickly simmered in a small amount of liquid. This method saves a lot of time (you don't have to wait for the water to boil), and the vareniki turn out tender on the inside and crispy on the outside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (350 g) of frozen mini potato dumplings
- 3 tbsp. l. olive oil
- 220 g sweet Italian sausages (about 3 pcs.)
- 2 cloves garlic, crushed and coarsely chopped
- A pinch of red pepper flakes
- 1 cup lightly salted chicken broth
- 2 tbsp grated Parmesan cheese + extra for serving
- 450 g frozen broccoli florets, thawed (large florets cut in half)
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Recipes with similar ingredients: broccoli cabbage, dumplings, kupaty (fried sausages), Parmesan cheese, red pepper flakes
Cooking the dish according to the recipe:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Arrange the pierogi flat-side down in the skillet, possibly overlapping slightly. Cook until browned on the bottom, about 3 minutes.
- Pour in 0.5 cups of water and cook over low heat until the dough is soft and the water has completely evaporated, 4-5 minutes. Reduce the heat to medium and continue cooking until the vareniki are deep golden brown on the bottom, another 2-3 minutes; watch the vareniki carefully, otherwise they will burn quickly. Remove from heat.
- While the pierogi are frying, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. When it begins to shimmer, squeeze the sausage out of its casings into the skillet. Cook, stirring frequently and breaking it up into bite-sized pieces, until golden brown, 5 to 6 minutes.
- Add the garlic and pepper flakes and stir until the garlic begins to darken, about 30 seconds. Add the broccoli. Stir in the broth, scraping up any browned bits from the bottom of the pan. Sprinkle with Parmesan.
- Reduce heat and simmer, uncovered, until the liquid thickens and the broccoli is tender, 4 to 5 minutes. Remove from heat.
- Place the vareniki in a large shallow dish and top with the sausage and broccoli mixture. Toss everything together and sprinkle with additional Parmesan cheese.
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