Easy Italian Pierogi

Pat Duran


A little different from the traditional- but you can have these ready and on the table in about a half hour. Give these a test drive at your next meal and see what you and your family think.
Oh, BTW these freeze nicely.
Recipe found on Facebook by Ericka.

pinch tips: Flour, Eggs & Breading Techniques



Makes about 3 dozen +


10 Min


20 Min


Stove Top


2 c
mashed potatoes
1/2 c
goat cheese,crumbled or parmesan cheese
1/4 tsp
1 tsp
italian seasoning
1 medium
onion, finely chopped
2 pkg
(10 oz. each) gyoza/potsticker wrappers
1 large
egg white only ,beaten
3 Tbsp
butter, divided
1 small
tomato, chopped for garnish
1/3 c
fresh parsley, chopped ,for garnish

Directions Step-By-Step

In a large saucepan, bring water to a boil.
In a separate bowl, mix potatoes,Italian seasoning, cheese, onions and pepper.
Cut potsitcker wrappers with a biscuit cutter(3 inch in size) and brush the edges of each with egg white.
Place 1 Tablespoon of potato mixture on center of each wrapper and fold int half, making sure edges seal by pressing together.
Carefully place pierogies in small batches into the boiling water. ?Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
In a large skillet, melt 1 Tablespoon of the butter over low to medium heat. Add 10 to 12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 Tablespoon of butter. Repeat with next batch until all have been browned.
Serve immediately and sprinkle with chopped tomato and parsley.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Vegetable
Regional Style: Italian