I was a little skeptical that this needed to be a pressure cooker recipe but it did turn out quite tender. I made a couple of adjustments (mostly cutting the sugar down).
Another Lenten meal. Dad usually used this method to fry perch, but the closest I could get around here was flounder (I thought this turned out really well). We always just bought pierogi vs making from scratch (these ones I got at a local Polish market). Growing up, I remember usually having them boiled, but for holidays we have been pan-searing them after in recent years.
Huge hit for Easter! Would make again. I only got a photo of our whole spread versus the individual dish, but also see polenta (recipe to follow), a spring salad (that was just ok so I don’t know that I’m going to post; did like the dressing, though) and this barely-a-recipe snap peas dish.
I thought this was a pretty cool recipe (John wasn’t super into it) but then I ended up not eating the leftovers so maybe I didn’t like it as much as I thought I did, hehe. I think I would prefer a more traditional Chinese congee vs some of these flavors (mint, etc) but it’s still tasty.