Recipe by Chef John
"Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try."
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yellow onion, diced
Yukon Gold potatoes, peeled and halved
salt and ground black pepper to taste
1 1/2 cups
farmer’s cheese, or any cheese blend
wonton wrappers, or as needed
chopped fresh chives
So easy! Ok so I didn't follow the potato filling recipe, but I did use wonton wrappers and it works great! I used about 2 teaspoons filling and crimped the edges with egg white. I boiled them 2-4 minutes then let them cool completely. I froze them and sauted them when needed in butter and they are excellent (similar to store frozen perogies). very good!
These were just ok, the egg roll wrappers were kind of chewy or tough. The filling was good. Would make my own dough if I make it again.
I am so entertained by your videos Chef John. I loved your square dancing joke, and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling however, is excellent Chef and very easy and fun to make. I look forward to making more of your recipes.
These taste good, but the texture of the wonton wrappers is thinner and a bit off from regular perogies. They also look pretty ugly, but that might just be me.
I tried this and these were great! reminded me of my grandma :> Making these again this weekend, yummmm!
Actually, wonton wrappers are usually square. I think you are looking for dumpling (shui jiao) skins. I don't know why the other reviewer used egg roll wrappers! Dumplings and wontons are designed to be boiled, unlike egg rolls!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 277
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