POLISH PEROGIES w/ Wonton Skins
Nancy J. Patrykus
It sure takes the work out of making them from scratch. If you like pierogies, you might like to try this recipe.
I have made them many times.... and the family can't get enough of them Warning: For a family of 4 , you might want to double the recipe!
- 2 slice
- bacon, cooked and crumbled
- 1-1/2 c
- sliced onions
- 2 medium
- russet potatoes about 4 oz each
- 1/2 c
- cheddar cheese
- wonton skins
Remove from skillet, drain, and crumble.
Add 1/2 cups of sliced onions to bacon dripping in skillet. Cook 10 minutes on medium heat. Remove and save.
In a bowl, combine, combine the 2 potatoes that have been boiled, peeled and mashed, 1/2 cup cheddar cheese and the crumpled bacon.
Brush water over the edges of 25 wonton skins.
Divide potato mixture evenly among center of the wrappers. Fold each wrapper over filling to form a triangle, press to seal.
Working in batches, cook perogies in boiling water 4 minutes..or until they float.
Remove and top with the cooked onions.
Cut up fresh green onions cut up and tossed over the perogies is a nice touch.