Pierogi Cooked Chinese Way, with Beluga Lentils, Wild Mushrooms and Ginger

I absolutely love pierogi, the Eastern European stuffed pasta I've already wrote about few months back, during the summer time. They are similar to an Italian ravioli or Chinese dim sum, and they can be boiled or boiled and then fried. I like them cooked Asian style, steamed-fried. This time I steamed my dumpling and fried them after with some thai style wok sauce. They were crunchy, little sticky and divinely delicious!

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