shortcut pierogies
(1 rating)
Mmmmmmmmmmm! I can taste them now!
►
(1 rating)
yield
9 serving(s)
prep time
15 Min
Ingredients For shortcut pierogies
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2 ccooked mashed potatoes
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1/2 cchive & onion cream cheese spread (1/2 of 8 oz. tub)
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1/4 tsppepper
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36won ton wrappers
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1 lgegg white, lightly beaten
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3 Tbspbutter, divided
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1/2 csour cream
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parsley, fresh, chopped
How To Make shortcut pierogies
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1Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread & pepper.
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2Cut won ton wrappers into circles with a 3" biscuit cutter; brush edges with egg white. Spoon 1 Tbsp potato mixture onto center of each wrapper; fold in half.
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3Press edges together to seal. Add, in batches of 12, to boiling water; cook 2 - 3 minutes or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well. Repeat with remaining pierogies.
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4Melt 1 Tbsp butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 - 3 minutes on each side or until golden brown on both sides. Repeat with remaining butter & pierogies. Serve with sour cream & parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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