Tuesday, April 15, 2008

Semi-homemade Pierogies

Last Wednesday I got home after working for 10 hours straight without a lunch break and I was starving and too lazy to go to Jack in the Box to buy a Jumbo Jack with cheese. I opened my fridge and saw a package of large won ton wrappers, left over mashed potatoes and sour cream. My creative juices suddenly started running through my head and I came up with these semi-homemade potato pierogies. Of course, they do not compare to authentic Polish pierogies, but when you're hungry, and tired and lazy, these totally hit the spot.

INGREDIENTS (makes 12 pierogies)

  • 1 package of large won ton wrappers
  • 1 1/2 cups left over mashed potatoes
  • 1/4 cup onion, chopped
  • A big handful of grated cheddar cheese (about 1/2 cup)
  • 1 tsp. vegetable oil
  • Lots of butter
  • Sour cream, for topping
  • Equipment: A large cookie cutter or a wide-mouth glass, about 3 1/2"
DIRECTIONS

Add 1 teaspoon oil + 1 teaspoon butter to a skillet on medium heat. When butter melts, add the onion and saute for 6 to 8 minutes until translucent. Remove from heat.

In a small bowl combine the mashed potatoes, sauteed onions and grated cheddar cheese. Add salt and pepper, if needed.

In the meantime, bring a large pot of water to a boil.

TO MAKE PIEROGIES:

  1. Cut out large circles from each wrapper until you get a dozen.
  2. Place a tablespoon of filling on each won ton round. Do not over-fill otherwise filling will spill out.
  3. Moisten inner edges of won ton circle so they will stick together and fold over forming a semi-circle.
  4. Press edges together making sure they are secure.
  5. Boil a few pierogies at a time in a large pot of water. They are done when they float to the top.
  6. Move pierogies to a baking sheet lined with parchment or plastic wrap to dry out a little.
  7. Meanwhile, in same skillet you used earlier, add 1 tablespoon butter (or more if you prefer) on medium-high. Add 3 to 4 pierogies at a time and pan fry until lightly crispy.
  8. Serve immediately with a dollop of sour cream.
Note: If you want to freeze pierogies, follow up to step 4. Freeze in a tray lined with parchment or wax paper. Once frozen, place pierogies into a large zip-loc bag and store in freezer, up to two months. When ready to cook, follow steps 5 - 8!

2 comments:

Kerry said...

Wicked smaht! I love this idea! :)

just another god said...

thanks for all the great recipes. by the way, i believe this recipe from epicurious is the best pancake i have ever made.

2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract

3 tablespoons unsalted butter

Additional unsalted butter
Blueberry Compote
Preparation
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.