Mock Pierogi
"This dish was inspired by Giada. I grew up in a Polish neighborhood, but never was taught the trade (but ate at anybody's house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze."
photo by Dawnab
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 42 wonton skins (42)
- 2 large baking potatoes, peeled and cubed
- 1⁄2 cup cheddar cheese, grated
- 2 tablespoons butter
- salt and pepper
- water
- flour
- 1⁄2 cup butter
- 1⁄4 cup onion, very finely diced
directions
- Boil potatoes until tender. Drain and add cheese and butter. Mash until smooth like thick mashed potatoes. Season with salt and pepper as desired. Add a little milk if needed.
- Lightly flour a cookie sheet.
- Using one wonton skin, put one teaspoon of filling into center. Use water to wet two sides of the skin.
- Fold over and seal lightly with a fork; place on cookie sheet.
- Repeat until all the wonton skins are used. Place half of the won tons, in a single layer and not touching, into the freezer.
- Simmer the half cup of butter and onion over low heat until onions are translucent.
- Boil pierogi for about three minutes; drain. Serve with the fried onions.
- Place the frozen pierogi in an air tight bag. To use, bring a pot of water to a boil and cook them for about 7 minutes. Serve with a fresh batch of fried onions.
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Reviews
-
What an easy way to make perogies! They are delicious too! The wonton wrappers make a thinner outside than regular perogies. The only thing I did differently is add a tiny bit of milk instead of butter into the filling, and fried my onions in about 1/2 tsp olive oil. I will definietly be making these again. I am very impressed with this recipe!! Thanks! -
Yum! Coming from a Polish girl, these are great. I added some fried onions into my filling, but otherwise they were a hit at my potluck!
Tweaks
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What an easy way to make perogies! They are delicious too! The wonton wrappers make a thinner outside than regular perogies. The only thing I did differently is add a tiny bit of milk instead of butter into the filling, and fried my onions in about 1/2 tsp olive oil. I will definietly be making these again. I am very impressed with this recipe!! Thanks!
RECIPE SUBMITTED BY
Dawnab
Moses Lake, Washington
<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>
