Dumplings with ham and broccoli

Ingredients:

• 0.5 cups lightly salted chicken broth
• 450 g frozen dumplings with cheese
• 1 head of broccoli, cut into florets
• 0.5 cup sour cream
• 2 tablespoons chopped fresh chives
• 0.5 tsp paprika
• 3/4 cup grated Monterey Jack cheese (about 100 g)
• 3 tablespoons unsalted butter
• 1 small red onion, thinly sliced
• 110 g thinly sliced ​​ham, cut into strips

Preparation:

1. In a large ovenproof skillet, melt the butter over medium-high heat. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ham, 1/4 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally, until the onion begins to brown, about 2 minutes. Pour in the broth and bring to a simmer; cook until the onion softens, about 3 minutes.
2. Reduce heat to medium and stir in the pierogi and broccoli. Cover and cook until the pierogi are heated through and the broccoli is tender, about 15 minutes. Meanwhile, in a small bowl, combine the sour cream, green onions, and paprika; set aside until serving. Preheat oven to broil.
3. Remove the lid from the pan and sprinkle with cheese. Transfer the pan to the broiler and broil until the cheese is melted and the pierogi are lightly browned, 2-3 minutes. Serve with sour cream sauce.