Shortcut Pierogies Recipes

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SHORTCUT PIEROGI RECIPE



Shortcut Pierogi Recipe image

Discover this tasty Shortcut Pierogi Recipe. Mashed potatoes and seasoned cream cheese spread make a delicious stuffing for these easy shortcut pierogis.

Provided by My Food and Family

Categories     Dairy

Time 53m

Yield 9 servings

Number Of Ingredients 7

2 cups cooled mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 tsp. pepper
36 won ton wrappers
1 egg white, lightly beaten
3 Tbsp. butter, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.
  • Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
  • Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve with sour cream.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 4 g

SHORTCUT POTATO ONION PEROGIES



Shortcut Potato Onion Perogies image

Although you have to make the dough from scratch, the filling is extremely EASY!

Provided by roguejoker

Categories     Main Dish Recipes     Dumpling Recipes

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
⅔ cup water
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 (7.6 ounce) package instant mashed potato flakes

Steps:

  • In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  • To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
  • Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
  • Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g

SHORTCUT PIEROGI CASSEROLE



Shortcut Pierogi Casserole image

Start with ready-made pierogis. Add garlic, onions, ham and still more cheese and voila! You've got a Shortcut Pierogi Casserole ready for the oven.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

2 tsp. oil
1 onion, chopped
2 cloves garlic, minced
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
3/4 cup milk
1 pkg. (1 lb.) frozen potato and four-cheese blend pierogies
3/4 cup coarsely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
1 pkg. (10 oz.) frozen peas
1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium heat. Add onions and garlic; cook 5 min. or until tender, stirring frequently. Remove from heat. Add Neufchatel and milk; stir until Neufchatel is completely melted and mixture is well blended.
  • Combine pierogies, ham and peas in 2-qt. casserole sprayed with cooking spray; top with Neufchatel sauce and shredded cheese.
  • Bake 40 min. or until heated through.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 8 g, Protein 19 g

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  • Scrub potatoes clean under cold water and prick deeply with a fork or knife. Microwave potatoes until completely soft (about 9 minutes for me). You could also bake them in your oven or use some left over baked potatoes.
  • Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potato with butter, sour cream, salt and pepper. Stir in milk to get a smooth consistency. Stir in cheese. Set aside. **You could also use left over mashed potatoes! Just be sure to stir in the cheese and more milk or cream to get a smooth consistency**
  • In small bowl, whisk egg with water. To assemble pierogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. Depending on how much or little you fill your pierogies, you could end up with more or less than my 36 I got.
  • Place pierogies on baking sheet in a single layer. Cover with plastic wrap and freeze until solid, about 2 hours. Transfer to freezer bags until ready to cook.


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