Have you ever had a pierogi before? My Mom would rarely buy them and make them, but when she did–boy oh boy were we in for a treat! Now, I’m not Polish or Ukrainian so I don’t know how to make these correctly. So I purposely made them incorrectly! That’s right! You heard me. This is the untraditional pierogi recipe that takes half the time to make (or less!) than regular traditional ones. This is my kind of cooking. If you are a hardcore Polish or Ukrainian traditionalist, then you may want to avert your eyes and not read any further.
Now, pierogies are like little dumplings or pillows that are filled with mashed potato, cheese and onion that you boil in water and then fry in bacon grease and onion. At least, thats how my Mom did it. So, that’s how I do it too and these are to die for! Of course it’s a little labor intensive but I took a shortcut by using store bought wonton wrappers. A wonderful time saver!
If you have an hour or so, then you can whip out a bunch of these! Once you fill the wonton skins, you can freeze them on a baking sheet and then transfer them to some freezer bags and portion them out accordingly. I got a lot of pierogies made during my daughter’s nap one day! And, they make for a quick dinner when you’re in a pinch. Once you start boiling the pierogies, they only take about 3 minutes to cook and then its a matter of browning them up in a frying pan with some bacon and onions. I like mine with lots of cold sour cream and a side salad. I had dinner done within 20 minutes! And, we all loved them! Gordon has never tried or had even heard of a pierogi before, but after we finished dinner, he cooked up some more for a second helping! Love at first bite!
So if you are like Gordon and have never heard of these little devils before or you have any want to try to make your own untraditional kind, then give these ones a whirl! The flavors are out of this world!
Servings 36 servings
- 1-12 oz. package round wonton skins you won't use the whole thing unless you're feeling ambitious
- 1 egg1 tablespoon water
- 2 large Idaho potatoes
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup grated sharp cheddar cheese
- a few splashes whole milk
- salt and pepper--------------------
- for frying about 12 pierogies I would use
- 4 slices bacon chopped
1/2 small onion, dicedfor garnish:
- cheddar cheese
- green onions
- sour cream
Scrub potatoes clean under cold water and prick deeply with a fork or knife. Microwave potatoes until completely soft (about 9 minutes for me). You could also bake them in your oven or use some left over baked potatoes.
Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potato with butter, sour cream, salt and pepper. Stir in milk to get a smooth consistency. Stir in cheese. Set aside. **You could also use left over mashed potatoes! Just be sure to stir in the cheese and more milk or cream to get a smooth consistency**
In small bowl, whisk egg with water. To assemble pierogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. Depending on how much or little you fill your pierogies, you could end up with more or less than my 36 I got.
Place pierogies on baking sheet in a single layer. Cover with plastic wrap and freeze until solid, about 2 hours. Transfer to freezer bags until ready to cook.
To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in pierogies and stir. After 2-3 minutes, pierogies should be finished cooking and should float to the top. Using a slotted spoon, drain pierogies and drop into skillet with bacon and onions. Fry pierogies until golden brown on either side or until cooked to your liking. Bacon and onions should be completely finished cooking by this point. Serve warm with sour cream, more cheddar cheese and/or chopped green onions.