My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream

Ingredients

• 1 tablespoon butter 
• 3 tablespoons butter softened
• 2 tablespoons chives chopped
• 2 tablespoons optional: dill dried fresh chopped
• 1 teaspoon ground mustard 
• 1.5 pounds kale trimmed coarsely chopped
• 1.5 pounds kielbasa cut in large slices on an angle
• 1 handful parsley leaves chopped
• 1 large onion red sliced quartered
• 4 servings salt and pepper black freshly ground
• 1 pound sauerkraut drained
• 1 cup cup heavy whipping cream sour
• 1 teaspoon paprika sweet
• 1 tablespoon vegetable oil 
• 1 package pierogis frozen
• 1 package pierogis frozen

Equipment

• frying pan
• pot
• aluminum foil

Directions

1. Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer.
2. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
3. Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
4. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high.
5. Add onion to the pan and saute for a few minutes to soften.
6. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
7. Let the pierogis "stick" and brown in the butter as the liquid evaporates.
8. Remove crisp pierogis from heat to a plate.
9. Stir together the chopped herbs and sour cream and season with salt and pepper.
10. Serve with pierogis.