Jamaican Spiced Pierogies with Island Dipping Sauce 1 bag (100 CT.)Mrs. T's Mini Pierogies 1 to 2 cups Japanese bread crumbs (panko) or white bread crumbs 1 to 2 Tablespoons Jamaican jerk seasoning blend 1 to 2 cups vegetable oil, divided 2 containers (8 oz.) sour cream 2 packages (3 oz.) cream cheese, softened 1/2 Cup grated cucumber 2 green onions (scallion), chopped, divided 1 tsp. salt 1/2 tsp. ground black pepper Lettuce leaves Place Mini Pierogies in boiling water for 2 to 3 minutes. Drain and set aside. In a shallow bowl, combine bread crumbs and jerk seasoning. Coat damp pierogies in crumb mixture. Pan fry or grill caoted Mini Pierogies in oil until brown. Drain on paper towels and keep warm. Island Dipping Sauce: In a food processor, combine sour cream and cream cheese; process until smooth. Stir in cucumber, half of the green onion, salt and pepper; mix well. To Serve: Line a serving tray with lettuce leaves; arrange pierogies on top. Serve with Island Dipping Sauce and garnish with remaining green onions.
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