1 lb. pork flat iron steak (sliced thin)
Pierogi Dough Recipe >>
Marinade Ingredients:
3 Tbsp. minced garlic
3 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp. Honey
2 Tbsp. orange juice
1 Tbsp. fresh ginger (minced)
1 Tbsp. sesame oil
3 green onions (chopped)
1 tsp. pepper
2 medium carrots (sliced thin)
Procedure:
1. Mix marinade together until sugar is dissolved.
2. Mix marinade into pork with hands, make sure pork is well covered.
3. Let marinade in refrigerator for 3 hours.
4. Grill pork until fully cooked and caramelized on the outside.
5. Remove pork from grill, place in bowl, cool down in refrigerator.
6. After cooled down chop pork + carrots into small pieces.
7. Place filling on one side of the pierogi dough.
8. Moisten the edge with water, fold over and press edges firmly together
9. Drop pierogi into boiling salted water. Cook gently 3-5 minutes or until pierogi floats.
10. Remove from water (let drain).
11. Heat sauté pan with butter.
12.Place pierogi in pan and brown each side.
Pierogi Dough Recipe >>
Marinade Ingredients:
3 Tbsp. minced garlic
3 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp. Honey
2 Tbsp. orange juice
1 Tbsp. fresh ginger (minced)
1 Tbsp. sesame oil
3 green onions (chopped)
1 tsp. pepper
2 medium carrots (sliced thin)
Procedure:
1. Mix marinade together until sugar is dissolved.
2. Mix marinade into pork with hands, make sure pork is well covered.
3. Let marinade in refrigerator for 3 hours.
4. Grill pork until fully cooked and caramelized on the outside.
5. Remove pork from grill, place in bowl, cool down in refrigerator.
6. After cooled down chop pork + carrots into small pieces.
7. Place filling on one side of the pierogi dough.
8. Moisten the edge with water, fold over and press edges firmly together
9. Drop pierogi into boiling salted water. Cook gently 3-5 minutes or until pierogi floats.
10. Remove from water (let drain).
11. Heat sauté pan with butter.
12.Place pierogi in pan and brown each side.
Recipe Author: Chef Rob Gamble
Chef's Background: Winner of the 2013 Wisconsin’s Taste of Elegance Competition – Chef Par Excellence
Restaurant: Big Foot Country Club, Fontana, Wisconsin
Source: http://www.wppa.org/FileLibrary/States/WI/TOE/Recipes4Web.pdf