Savory, spicy Szechuan Style Pierogies are a culinary vacation for your tastebuds! Ready in just 30 minutes, this easy to make recipe is a flavor explosion that you’ll want to make every night of the week.
Disclaimer: This post is created in partnership with Mrs. T’s Pierogies. All opinions and statements are my own, as always.
So, we all survived Monday I see….welcome back! 🙂 We had a packed agenda last week which ended with a graduation party on Saturday. Lots of stuff crammed into a short 7 day period can totally wear a homebody down. Know what I mean? We had a few events during the week like Landon’t Kindergarten play, work stuff and tons of deadlines so we definitely wanted to spend one night out as a family. And last week was tough because we had so much rain the past few weeks I felt like a prisoner in my own house. Although, it is a nice prison so I shouldn’t complain but really…..the rain! So, when the sun FINALLY decided to pay us a visit last Thursday we headed downtown to Spruce Street Harbor Park in Philadelphia for a little family night out. And it was the best idea ever!
If you aren’t from the area OR….are but don’t know what Spruce Street Harbor is…let me fill you in. It’s this fabulous park on the Penn’s Landing waterfront that opens each year when the weather gets warmer. The park is filled with tall trees which are perfect for hammocks….and boy, do they have a few hammocks. They are everywhere (and surprisingly hard to find an empty one!) which gives the whole place a chill vibe.
You can hang out in the hammock grove or head down to the barge where you can, alternatively, hang out on the over water cargo nets! Sounds cool, huh? You have no idea. The park is also dotted with food stands made from old shipping containers and that’s where we found heaven. In a pierogi. I kid you not. Chicken Fried Pierogies with Fried Pickles and Buttermilk Chive Dip = Heaven.
The heavenly pierogies can be found at celebrity chef Jose Garces’ Froman’s food stand through June 30. The recipe features deep-fried Mrs. T’s Classic Cheddar Pierogies, fried pickles and a chive-buttermilk dip. For every Chicken-Fried Pierogy dish sold, Mrs. T’s Pierogies will proudly donate $1 to the Garces Foundation, committed to helping Philadelphia’s underserved immigrant community.
Also, Mrs. T’s Pierogies will be taking part in the following Philly Beer Week events:
- June 3-9: Beer Under the Big Top
- You can enjoy one of Jose Garces’s special recipes, beer and live music!
- June 6: Official Philly Loves Beer Garden
- Consumers can enjoy special pierogy and sausage kebabs paired with a variety of specialty beers.
If you can’t make it to Philly to visit the Froman’s stand and Spruce Street Harbor you can easily make the Chicken Fried Pierogies at home OR you can do what I did and make these Szechuan Style Pierogies! They’re just as amazing but with a fiery bite! Totally busting at the seams with flavor that you will crave day after day.
I have to admit….I’m huge fan of pierogies and always reach for Mrs. T’s when time is tight during the week. Available in 16 flavorful varieties – including mini pierogies! – Mrs. T’s Pierogies are the perfect canvas for all of your favorite ingredients. If you’re anything like me….you’re going to have a hard time choosing a favorite! But these Szechuan Style Pierogies are out of this world amazing!
Easy Szechuan Style Pierogies
- 1 (16-ounce) box Mrs. T’s® Garlic & Parmesan Pierogies
- 1/2 cup, plus 2 tablespoons, vegetable oil, divided
- 3 Arbol chile OR 1/2 teaspoon red chili flakes
- 1/4 cup Szechuan chile sauce
- 4 tablespoons, plus 2 teaspoons fresh minced ginger, divided
- 2 tablespoons, plus 1 teaspoon garlic, minced (about 5 cloves), divided
- 1/2 tablespoon Szechuan peppercorns OR black peppercorns, toasted and ground
- 1/2 cup black bean garlic sauce
- 2 cups chicken stock
- 1 tablespoon thinly sliced scallion (white parts only)
- 1 cup ground pork
- 1 teaspoon soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon peeled edamame
- 2 tablespoons firm tofu, diced
- 1 1/2 cups bean sprouts
Place 1/2 cup oil and chiles into a saucepan and cook over low heat for about 2 minutes, or until chiles turn brown. Remove chiles from oil and discard. Add Szechuan sauce to saucepan and cook for 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns, cook until fragrant, about 2 minutes. Add black bean sauce and cook for another 2 minutes. Add chicken stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Reserve.
In a sauté pan, heat 1 tablespoon vegetable oil over medium high heat. Add 2 teaspoons ginger, 1 teaspoon garlic and scallions, cook for 1 minute. Add pork and cook for 5 minutes, breaking up big pieces of pork with a wooden spoon. Add soy sauce and combine. Reserve.
In a sauté pan, melt butter and remaining 1 tablespoon vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned. Reserve.
In a large sauté pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame, and tofu. Cook over medium high heat until combined, about 2 minutes. Garnish with bean sprouts and serve.