Shortcut Pierogies
User Reviews
5
Shortcut Pierogies
Description
Shortcut Pierogies use readily available wonton wrappers as a base to create a tender, filled dumpling without making dough from scratch. The filling consists of mashed Idaho potatoes blended with butter, sour cream, sharp cheddar cheese, and a touch of milk for smoothness, seasoned with salt and pepper. The pierogies are sealed by brushing edges with an egg wash, then folded into half-moons and pressed carefully to keep the filling secure.
They are cooked by frying, with bacon and diced onions added to the pan for flavor and crunch. This imparts an appealing savory and crisp topping to the pierogies. The combination of the creamy interior and slightly crispy exterior is distinctive to this preparation.
Serve these pierogies garnished with extra cheddar, green onions, and sour cream. They make a comforting appetizer or a main dish when paired with a simple salad or steamed vegetables. This method is practical for those seeking the flavor and texture of pierogies but with less preparation time, making use of microwave-cooked potatoes and store-bought wrappers.
Ingredients
- 12 oz wonton wrappers 1 package, you won't use the whole thing unless you're feeling ambitious, round
- 1 egg
- 1 tablespoon water
- 2 large potatoes Idaho
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup cheddar cheese grated sharp
- milk whole, a few splashes
- salt
- black pepper
For frying about 12 pierogies, I use
- 4 lices Bacon chopped
- 1/2 small onion diced
For garnish:
- cheddar cheese
- green onions
- sour cream
Instructions
- Scrub potatoes clean under cold water and prick deeply with a fork or knife. Microwave potatoes until completely soft (about 9 minutes for me). You could also bake them in your oven or use some left over baked potatoes.
- Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potato with butter, sour cream, salt and pepper. Stir in milk to get a smooth consistency. Stir in cheese. Set aside. **You could also use left over mashed potatoes! Just be sure to stir in the cheese and more milk or cream to get a smooth consistency**
- In small bowl, whisk egg with water. To assemble pierogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. Depending on how much or little you fill your pierogies, you could end up with more or less than my 36 I got.
- Place pierogies on baking sheet in a single layer. Cover with plastic wrap and freeze until solid, about 2 hours. Transfer to freezer bags until ready to cook.
- To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in pierogies and stir. After 2-3 minutes, pierogies should be finished cooking and should float to the top. Using a slotted spoon, drain pierogies and drop into skillet with bacon and onions. Fry pierogies until golden brown on either side or until cooked to your liking. Bacon and onions should be completely finished cooking by this point. Serve warm with sour cream, more cheddar cheese and/or chopped green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 94mg | 4% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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