Ingredients for Mock Pierogi
- 1 (12 ounce) package wonton skins (about 50)
- 2 pounds russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup butter, divided (1/4 cup for potatoes, 1/4 cup for onions)
- Salt and pepper, to taste
- Water, as needed
- Flour, for dusting
- 1 large onion, thinly sliced
- 2-4 tablespoons milk (optional)
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How to Make Mock Pierogi
- Boil 2 lbs of cubed russet potatoes until tender (about 15-20 minutes).
- Drain potatoes and return them to the pot. Stir in 1/4 cup butter and 1 cup of shredded cheddar cheese.
- Mash until smooth and creamy, adding 2-4 tablespoons of milk if needed to reach desired consistency.
- Season generously with salt and pepper to taste.
- Lightly flour a baking sheet.
- Place 1 teaspoon of potato filling in the center of each wonton wrapper.
- Wet the edges of the wonton wrapper with water.
- Fold the wrapper over the filling to form a half-moon shape and crimp the edges with a fork to seal.
- Place the assembled pierogi on the prepared baking sheet.
- Repeat steps 6-9 until all wonton wrappers are used.
- Place half of the pierogi in a single layer on a separate baking sheet and freeze for later use.
- In a skillet, sauté 1/4 cup of butter and the thinly sliced onion over low heat until the onions are translucent and caramelized (about 10-15 minutes).
- Bring a large pot of salted water to a boil. Gently drop in the remaining pierogi and cook for approximately 3 minutes, or until they float to the surface.
- Remove the pierogi with a slotted spoon and drain well.
- Serve the cooked pierogi immediately, topped with the caramelized onions.
- Place the frozen pierogi in an airtight freezer bag for future use.
- To cook frozen pierogi: Bring a pot of salted water to a boil, add the frozen pierogi, and cook for about 7 minutes, or until heated through and they float to the surface. Serve with a fresh batch of caramelized onions.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
35g
Carbs
7g
