Instructions:
- Bring a pot of salted water to boil. Add pierogi, then reduce heat to a gentle boil. (Rapidly boiling water may cause pierogi to break open.) Cook about five minutes then remove from pot and set aside.
- Place a non-stick sauté pan on medium-high heat, with enough oil to cover the bottom. Pat each pierogi dry and sauté until golden-brown and crispy on each side.
- While pierogi are cooking, combine kimchi, julienned apple, and arugula and gently toss.
- When pierogi are done, drain on a paper towel. Plate and place a large spoonful of kimchi and apple mixture on top of each pierogi.
