This started out as an improv recipe, but the results were so good that I've decided to write it up as a full recipe, and make it again. Thanks to The Mister for coming up with the recipe name.
1 pound pre-cooked Kielbasa polish sausage (refrigerator section)
4 cups chicken stock
1/4 teaspoon pepper
8 mini pierogis, your favorite flavor
at least 2 cups of cabbage, or sturdy leafy green like kale, spinach, or collard greens
Splash of something alcoholic, like vodka (or the juice of one lemon)
1/2 cup sour cream (optional)
sour cream and saurkraut for garnish (optional)
Heat chicken stock in fairly large pot. Meanwhile, dice Kielbasa into 1/2 to 1-inch cubes and roughly chop cabbage or greens. When stock reaches boil, add black pepper, kielbasa, vodka, and greens. Turn heat to low and simmer until greens are done, stirring occasionally. This may take anywhere from 15 to 30 minutes depending on the green (Spinach cooks quickly, kale and cabbage take longer).
When greens are almost done, add mini pierogis to soup. Cook another 5 minutes. Add the sour cream (if using). Taste, and add a little more salt if needed.
Ladle into bowls. Try to get 2 mini pierogis in each bowl. Garnish with sour cream and saurkraut if desired.
If you can't get mini pierogis, use 4 regular sized pierogis. Cook them separately in water, then slice them in half before adding to the soup.
This isn't very Polish, or Chinese, but it's a filling, one-dish meal, and a great way to get your veggies. I made this in the heat of summer, but it's really more a winter recipe.