Pierogie Shells
By
Jan W
@Neeniejan
1
Love traditional perogies, but they are a real pain to make,so came up with my own method.
These take less time, easy to increase quantity and freeze well w/o having to add butter to keep from sticking together...
I hope you'll give them a try and that you'll find them to be really good and easy! ?
These take less time, easy to increase quantity and freeze well w/o having to add butter to keep from sticking together...
I hope you'll give them a try and that you'll find them to be really good and easy! ?
Rating:
★★★★★ 6 votes5
Comments:
Serves:
4-6, dep on appetite
Prep:
45 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
6 qtboiling water
-
1 boxjumbo pasta stuffing shells (20-28 in box)
-
3-4 cmashed potatoes (make your own or use frozen, prepared)
-
1/2 cfinely diced onion
-
1/2 csour cream (can sub french onion dip)
-
8 ozshredded cheese (mexican blend, cheddar, or your choice
-
1/2 tspsalt (or to taste)
-
1/2 tsppepper (or to taste)
-
1-1/2 stickbutter, cut in small pieces
-
1 mediumthinly sliced onion (i use mandoline to make it paper thin so they cook up faster)
-
SAUERKRAUT/BACON/MUSHROOM FILLING
-
1/2 lbbacon, chopped & fried crispy & drained
-
6 ozcremini mushrooms, cleaned & chopped
-
1 can(s)sauerkraut (14.5 oz), drained
How to Make Pierogie Shells
- Preheat oven to 350°F.
- In large pot, bring 6 quarts water to a boil. Cook shells, uncovered, for 5-6 minutes; drain well in colander. The shells should just be soft enough to 'flex' them, not cooked tender. Set aside.
- Peel and cook potatoes until tender; drain well, return to pan and heat a few minutes to eliminate any excess moisture.
- Mash potatoes well; add sour cream, onions, shredded cheese, salt & pepper. Using an electric mixer, blend and mix in the cheese. Let set for about 5-10 minutes so cheese melts into potatoes and stir again to make sure it’s well combined.
- In 13” x 9” x 2” pan or baking dish, place the half stick of butter; set pan in oven a few minutes to melt the butter. Remove from oven and set aside.
- Fill each shell with potato mixture just even to top. Repeat with all shells and arrange in prepared pan.
- Thinly slice the medium onion and separate into rings; just sprinkle them over tops of shells and top with remaining butter pats.
Bake @ 350°F, covered with foil, for about 25 min.; then remove foil and bake 5-10 min longer uncovered. - Serve w/ additional sour cream for topping, if desired. I also sometimes use French Onion Dip in place of sour cream; it gives a little zip to it!
To Freeze: Put slightly cooled shells in zipper-style freezer bags or containers. They will not stick together too much, but you can add a little olive oil (few drops only) to help them stay separated. - Try this cheese blend for an alternative...it's good! DIY Mexican cheese blend
- NOTE: I do another version of these shells, filling is sauerkraut, chopped bacon & mushrooms...chop 1/2 lb bacon & cook til crisp; drain & set aside. Clean and chop 6 oz. cremini mushrooms. Drain a small can of kraut, put in nonstick skillet & heat through, adding in bacon & mushrooms. I put a thin layer of the kraut mixture in bottom of casserole, then fill shells with mixture and bake, covered, for about 30 minutes. Pictures are included here...enjoy! It's a really nice change from the ordinary!
About Pierogie Shells
Collection: Go Bold with Butter
