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Potato Pierogis

  • 45 m
  • 45 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 1 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.
  • 2 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.)
  • 3 Meanwhile, put a large pot of water on to boil.
  • 4 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.
  • 5 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.
  • 6 Place the pierogis and onions over medium-low heat and shake pan to coat thepierogis with onions; warm through. Serve immediately, with sour cream.
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