Dumplings with sausage and broccoli in a frying pan

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 620, total fat 41 G., saturated fats 13 G., proteins 22 G., carbohydrates 42 G., fiber 4 G., cholesterol 74 mg, sodium 1364 mg, sugar 4 G.

For this recipe, you don't need to boil frozen potato vareniki; fry them directly in a pan. This not only cuts down on cooking time but also ensures the dough is thoroughly fried, giving the vareniki a crispy crust that contrasts beautifully with the tender filling.

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.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
350 g raw sweet Italian sausage, casings removed
450 g frozen or chilled vareniki, preferably with potatoes and cheese
1 small onion, thinly sliced lengthwise
0.5 tsp dried oregano
350 g broccoli florets, large ones cut in half or into quarters
1 red, yellow, or orange bell pepper, thinly sliced
2 cloves garlic, finely chopped
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dumplings, broccoli cabbage, sweet pepper, kupaty (fried sausages), Parmesan cheese, oregano

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a large plate, reserving the fat in the skillet. Add the pierogi to the skillet and cook, turning, until browned and heated through, about 5 minutes. Transfer to the plate with the sausage.
Add the onion, oregano, and a generous pinch each of salt and black pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Move the onion to one side of the skillet; add another 1 tablespoon of olive oil and the broccoli to the empty space. Season the broccoli with salt and cook, undisturbed, until it begins to brown in spots, 2 to 3 minutes. Stir in the broccoli and onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes.

Add the bell pepper to the pan and cook until softened, 2-3 minutes. Return the sausage and pierogi to the pan and add the garlic and the remaining 1 tablespoon of olive oil. Cook, stirring, until evenly distributed. Season with salt and pepper and add 2 tablespoons of Parmesan.
Divide the dumplings and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

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