8 green onions (scallions), divided
1-1/2 cups low-sodium chicken broth
2 Tbsp. peanut or canola oil
4 slices (each 1/4" thick) fresh ginger
1 pkg. Mrs. T's Pierogies
1/4 cup torn fresh cilantro leaves
1 Tbsp. toasted sesame seeds
Orange-Soy Dipping Sauce (recipe follows)

Cut green onions into 5" lengths.
Chop 2 of the onions.
Make 5" onions into "brushes"; slice into thin strips, leaving bottoms intact; immerse in a bowl of ice water; set aside.
In a large nonstick skillet over high heat, bring broth, 1/2 cup water, peanut oil and ginger to a boil.
Add pierogise in a single layer.
Reduce heat to med-high.
Cook, uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
Remove ginger.
Add chopped green onions.
Continue to cook, shaking pan often without turning pierogies, until golden and crisp on the bottom, 3-5 minutes, rearranging pierogies for even browning, but do not turn.
Remove to a platter; sprinkle with cilantro and sesame seeds.
Serve with Orange-Soy Dipping Sauce and drained green onion "brushes."

Orange-Soy Dipping Sauce:
In a small bowl, combine 1/3 cup soy sauce, 1/4 cup orange juice, 4 tsp. rice wine vinegar, 1-1/2 tsp. finely minced crystallized ginger, 1 Tbsp. Asian hot chili oil and 2 tsp minced garlic.