During this video for quick too slow cheese pierogi, I joke nigh my Polish grandmother rolling over inward her grave, but later eating several batches of these delicious dumplings, I’m pretty certain Grandma Sophie would convey approved. I’ve ever been a large fan of wonton skins. Not exclusively convey I used them for wonton soup, but likewise for tortellini, ravioli, too diverse other dumplings. They’re rattling user-friendly, but role a damp newspaper towel to embrace the opened upwards bundle equally you lot work, since they tin give the sack dry out out apace too hold upwards harder to run with.
I decided to intermission amongst identify unit of measurement tradition too serve these amongst bacon too caramelized onions, equally nosotros ordinarily simply youngster inward a piddling butter too serve amongst sour cream. I blame Chicago’s Pierogi Heaven for this, since it was during a recent watch that I had a plate served similarly, too it was amazing.
Anyway, whether you’re an former pro, or build novel to the joys of pierogi, I promise you lot give these easy, cheesy dumplings a try. Remember the former saying...if you’re non cheating, you’re non trying. Enjoy!
Ingredients for nigh 50-60 Pierogi:
1 1/2 cups warm mashed potato
1 1/2 loving cup farmer’s cheese, or whatever cheese blend
1 large egg
salt too pepper to sense of savour
pinch of cayenne
50-60 wonton wrappers
sour cream too chives equally needed
Bacon too Onion Sauce (enough to garnish nigh 12 pierogi)
4 slices bacon, sliced thin
1/2 large xanthous onion, diced
2 tsp butter
*After bacon is crisp, drain excess fat, reserving nigh ii tbsp to youngster pierogi.
View the consummate recipe
View the consummate recipe
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