shortcut pierogies

How To Make shortcut pierogies

• 1

  Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread & pepper.
• 2

  Cut 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.
• 3

  Press 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.
• 4

  Melt 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.
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