Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
These Polish dumplings are delicious and really not difficult to make. You can fill them with pretty much anything you want, but this version is vegetarian. Serve with a side of applesauce or sour cream for dipping.
- 1/2 Pound Yukon Gold Potatoes (Peeled & Cut Into Quarters)
- 1/4 Cup Shredded Cheddar Cheese
- 1/4 Cup Fresh Basil Leaves (Finely Chopped)
- 1/2 Cup Plain Greek Yogurt
- 2 Tablespoons Butter (Softened & Divided)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Large Egg (Beaten With 1 Teaspoon Water)
- 32 Wonton Wraps
- 1 Tablespoon Olive Oil
- 1/2 Cup Applesauce or Sour Cream (Optional)
- In a medium-size saucepan place potato quarters. Cover with enough water to cover by 1 inch. Bring to boil over a medium-high heat. Cook for 15 minutes until tender.
- Remove from heat and drain well. Transfer to medium-size bowl and mash with cheese, yogurt, 1 tablespoon butter, kosher salt, and pepper until smooth. Add chopped basil and stir to combine.
- Bring large-size pot of water to a boil. Working with a few wonton wraps at a time, fill with a heaping teaspoonful of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wraps and filling. Cook in batches in boiling water for 2 minutes or until pierogies float.
- Remove from water and transfer to plate. In large-size skillet heat remaining 1 tablespoon butter and olive oil over a medium-high heat. Transfer half of cooked pierogies to skillet and sauté 2 to 4 minutes until golden on each side. Repeat with remaining pierogies.
- Transfer to serving platter. Serve with side of applesauce or sour cream for dipping.
- Makes 32 pierogies.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen