Pierogies - Semi-Homemade

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SONSHINEX2 0

"A light & delicious version of real, home-made, Polish-style, potato & cheese piergies. Please, don't short-change your tastebuds into believing that those frozen, preservative-filled ones from the freezer section are real pierogies. I grew up in Cleveland, in a Polish, ethnic neightborhood where home-made piergies could be purchased everywhere. I've made these for years & recently discovered a quicker version than actually making the dough by hand; which until now was the only way to really enjoy the real thing! Please try this recipe for authentic Pierogies."

Ingredients

0 6 servings yields 25 Individual Pierogies
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Original recipe yields 6 servings

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Directions

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  1. Peel & cube potatoes & boil in enough water to cover well, with bouillion, until tender.
  2. Drain potatoes, lightly.
  3. Mash with the skim milk, 1/2 stick of butter (1/4 C) & chives. Put aside.
  4. Place two won ton wrappers on cutting board.
  5. Place one heaping Tbs. potato in center & place one cube of Velveeta down into the center of that.
  6. Keep a small dish of water near. Using one finger, dip into water & run wet finger over all four edges of both wraps to moisten.
  7. Place one moist wrap over the other & fold bottom over top to seal completely, pressing down lightly on the won ton. Make sure all edges are tightly sealed without tearing the delicate wrap.
  8. This will yield abuot 25 pierogies.
  9. Bring a stock pot of at least 5-6 quarts of water to boil & salt if desired.
  10. Carefully drop half the pierogies into the water & just cook about three minutes until floating.
  11. Remove to a strainer & then lay flat. Otherwise they will stick together.
  12. In large fry pan bring 1 Tbs. butter & 1 Tbs. EVOO to light sizzle.
  13. Add the pierogies & half of the sliced onion.
  14. Fry until all are lightly browned & softened until you desire.
  15. Reboil the same stock water & repeat last five steps to cook rest of the potato pierogi.
  16. Serve with sour cream & extra chives.
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