Cheesy mashed potato filling enclosed in a tender dumpling dough, potato pierogis are the ultimate in comfort food. And because this recipe uses wonton wrappers rather than homemade dumpling dough, they take much less time to make.
Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil, divided
½ cup finely chopped onion
1 cup cold mashed potatoes
½ cup grated Cheddar cheese, (2 ounces)
Salt & freshly ground pepper, to taste
24-28 wonton wrappers, (about 6 ounces)
2 cups thinly sliced onions
¼ cup reduced-fat sour cream
Heat 1 teaspoon oil in a nonstick skillet over medium heat; add chopped onion and cook, stirring, until softened, about 3 minutes. Transfer to a bowl and mix in mashed potatoes and cheese. Season with salt and pepper.
Lay a wonton wrapper on a cutting board. (Keep remaining wrappers covered.) Cut wrapper into a circle with a 3-inch round cookie cutter, preferably serrated. Place about 2 teaspoons potato filling just to one side of the center of the circle. Moisten the edges with water, using a pastry brush. Fold wrapper over filling and press edges together to seal. Flute the edge with the tines of a fork. (Be careful not to pierce the wrapper.) Set the pierogi on a baking sheet or tray and continue filling pierogis until the filling is used up. (Keep prepared pierogis covered with a damp cloth as you work.)
Meanwhile, put a large pot of water on to boil.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-low heat; add sliced onions, season with salt and pepper and cook, stirring often, until tender and lightly caramelized, 10 to 20 minutes. (Reduce heat and/or add a little water, if necessary, to prevent scorching.) Taste and adjust seasonings. Set aside and keep warm.
Season boiling water with salt and drop in about half the pierogis. Cook until wrappers are tender and pierogis float to the top, 3 to 4 minutes. Retrieve the pierogis with a slotted spoon and place in pan with onions. Repeat with the remaining pierogis.
Place the pierogis and onions over medium-low heat and shake pan to coat thepierogis with onions; warm through. Serve immediately, with sour cream.